TOTAL TIME:

Prep: 20 min. Cook: 25 min. + chilling

YIELD: 8 servings.

Italian dressing and horseradish make this creamy potato salad different from most, plus those ingredients really add some zip! It's perfect for picnics or potlucks.

Ingredients:

2 lbs medium red potatoes

1/2 cup Italian salad dressing

4 hard-boiled large eggs

3/4 cup sliced celery

1/3 cup thinly sliced green onions

1 cup mayonnaise

1/2 cup sour cream

1-1/2 teaspoons prepared horseradish

1-1/2 teaspoons prepared mustard

1-1/2 teaspoons celery seed

3/4 teaspoon salt

Directions:

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain.

2. When cool enough to handle, peel and slice potatoes. Place in a large bowl; add salad dressing and toss gently. Cover and refrigerate for 2 hours.

3. Slice eggs in half; remove yolks and set aside. Chop egg whites; add to potatoes with celery and onions.

4. In a small bowl, combine mayonnaise, sour cream, horseradish, mustard, celery seed and salt. Crumble egg yolks; add to mayonnaise mixture and whisk until blended. Spoon over potatoes; toss gently to coat. Cover and refrigerate at least 2 hours before serving.

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