TANGY POTATO SALAD

3 large potatoes (unpeeled)

2 Tbsp red wine vinegar

1 Tbsp vegetable oil

1 small clove garlic, minced

2 tsp dried tarragon

1 tsp coarse grainy mustard

1/2 tsp horseradish

1/4 tsp salt

1/4 tsp freshly ground black pepper

1/2 cup sliced celery

1/4 cup slice green onions

1/4 cup chopped yellow bell pepper

1/2 cup thinly sliced radishes

Cook potatoes in boiling water until tender; drain and partially cool. Cut into cubes.

Whisk together vinegar, oil, garlic and seasonings. Pour dressing over warm potatoes. Cover and refrigerate until cool.

Add celery, onions, and yellow pepper to potato mixture. Cover and refrigerate for at least 1 hour before serving. Add radishes before serving.

Serves 6

Per serving: 107 calories

"Cook Great Food" by The Dieticians of Canada, 2001, page 156