Tangy Potato Salad - VEGAN OPTION

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* Exported from MasterCook *

 

Tangy Potato Salad

 

Recipe By :Denise Patterson

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 pounds boiling potatoes -- diced, not peeled

1/2 cup light mayonnaise

2 tablespoons sweet pickle relish

1 tablespoon prepared horseradish

1 1/2 tablespoons spicy mustard

 

Boil or steam potatoes until fork tender.

Combine all other ingredients in a large bowl & stir well. Gently fold in the

potatoes until all potato chunks are lightly coated.

Chill for at least an hour before serving.

 

Description:

" Has a real kick from the horseradish - great for picnics &

cookouts!! "

Source:

" original recipe "

 

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Per serving: 133 Calories (kcal); 3g Total Fat; (21% calories from fat); 3g

Protein; 25g Carbohydrate; 5mg Cholesterol; 156mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

1/2 Other Carbohydrates

 

NOTES : I always use lite vegan mayo - Wild Oats has a good house brand if you

have one near you - otherwise use Nayonaise to make it vegan.

This recipe doesn't make a lot of dressing, but don't double the amount of

dressing until you've tried it - it needs to thin out over the potatoes to not

be too strong!

Nutr. Assoc. : 0 0 0 0 0