• 8 medium red potatoes, about 3-4 pounds
  • 1 cup sour cream, reduced-fat, if desired
  • 1 cup mayonnaise, OR salad dressing, reduced-fat if desired
  • 1 teaspoon celery seed
  • 1 teaspoon seasoned salt
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper, ground
  • 1 teaspoon horseradish, prepared
  • 1 red onion, thinly sliced and separated into rings
  • 2 cups radishes, thinly sliced, about 8 ounces
  • 1 cup parsley, fresh, chopped

Scrub potatoes and place in a large saucepan. Cover with water and boil until tender, about 30 minutes. Drain, cool slightly, peel and slice into 1/2-inch rounds. Stir together next eight ingredients; set aside. Place one-third of potato slices in a large bowl; spread with one-third of the dressing mixture. Arrange one-third onion over dressing, one-third radishes and sprinkle with one-third parsley. Repeat layers twice with remaining ingredients.

Serves 12

This is not your grandmother's potato salad. Give a little kick to potato salad with this layered version of the summer classic. Horseradish and radishes give extra flavor and crunch. Serve with your favorite backyard meals like Backyard Barbecue Spareribs or Black Pepper Chops with Molasses Butter.

Calories: 280 calories

Protein: 4 grams

Fat: 19 grams

Sodium: 219 milligrams

Cholesterol: 19 milligrams

Saturated Fat: 5 grams

Carbohydrates: 25 grams

Fiber: 3 grams