Mustard Horseradish Potato Salad



2 pounds red new potatoes, cut into eighths
1/4 cup olive oil
1/4 cup red wine vinegar
1 clove garlic, chopped
2 Tbsp sour cream
1-1/2 tsp spicy brown mustard
1-1/2 tsp bottled horseradish
1 tsp sugar
1/4 tsp salt
1/8 tsp black pepper
2 pounds fresh fennel or celery, trimmed and diced (about 3 cups)
1/2 bunch green onions (about 3), trimmed and thinly sliced

1. Cook potatoes in boiling lightly salted water until tender, about 20 minutes. Drain; refrigerate 1 hour.
2. Whisk oil, vinegar, garlic, sour cream, mustard, horseradish, sugar, salt and pepper in a large bowl. When potatoes are cool, add to dressing along with fennel and green onions. Toss to combine.

Makes 6 servings.

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