Two-Potato Salad (Gluten-Free)

Two-Potato Salad (Gluten-Free)


1½ pounds sweet potatoes, peeled and cut into ¾-inch cubes
1½ pounds red potatoes, peeled and cut into ¾-inch cubes
⅓ cup gluten-free sweet vinegar and oil salad dressing
4 hard-cooked Dierbergs eggs, chopped
¾ cup diced celery
½ cup diced red bell pepper
¼ cup sliced green onion
1 cup gluten-free light mayonnaise
½ cup gluten-free light dairy sour cream
1½ teaspoons prepared horseradish
Salt and freshly ground black pepper


Place potatoes in large saucepan; cover with cold water. Bring to a boil over high heat; reduce heat and simmer until tender, about 8 minutes. Drain well. Place potatoes in large bowl; pour dressing over top and toss until well mixed. Let stand 30 minutes. Add eggs, celery, bell pepper, and green onion to potatoes. In small bowl, stir together remaining ingredients. Add to potato mixture; gently toss until well mixed. Cover and chill several hours to develop flavors.

Servings: 12
Serving Size: Per Serving

Per Serving
Calories: 188
Cholesterol: 76 mg
Fat: 8 g
Sodium: 360 mg
Carbohydrates: 26 g
Protein: 5 g
Fiber: 3 g