Tangy Potato Salad With Horseradish

• 2 pounds red potatoes, cubed
• 2 celery ribs, thinly sliced
• 1/2 cup fat-free mayonnaise
• 1/4 cup reduced-fat sour cream
• 2 teaspoons chopped green onion
• 2 teaspoons cider vinegar
• 2 teaspoons prepared horseradish
• 2 teaspoons spicy brown mustard
• 1-1/2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Red leaf lettuce

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and place in a large bowl; cool to room temperature. Add celery.
2. In a small bowl, combine the mayonnaise, sour cream, onion, vinegar, horseradish, mustard, lemon juice, salt and pepper. Stir into potato mixture. Serve in a lettuce-lined bowl.

red potatoes, celery, mayonnaise, sour cream, green onion, cider vinegar, horseradish, brown mustard, lemon juice, salt, pepper, red leaf lettuce

Taken from www.tasteofhome.com/recipes/tangy-potato-salad-with-horseradish/ (may not work)