Round out a picnic meal of oven-fried chicken and coleslaw with this piquant potato salad.
How to Make It
Step 1
Wash potatoes. Cook in boiling water to cover 20 to 25 minutes or until tender; drain and cool slightly. Dice potatoes, and place in a medium bowl.
Step 2
Combine radish and remaining ingredients in a small bowl, stirring well.
Step 3
Spoon sour cream mixture over potato, and toss gently. Cover and chill thoroughly.
Cooking Light Light Cooking for Two
