Continental Potato Salad
|Potatoes||5 Medium, cooked and sliced|
|Cooked cut green beans||2 Cup (32 tbs), drained|
|Canned tiny whole beets||8 Ounce, drained (1 can)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Sliced radishes||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Horseradish dressing||1 Cup (16 tbs), chilled|
Chill vegetables thoroughly (cut larger beets in half).
Combine, and season with salt and pepper.
Just before serving, toss with 1 cup Horseradish Dressing.
Horseradish Dressing: Blend 1/2 cup mayonnaise or salad dressing, 1/4 cup dairy sour cream, and 3 tablespoons horseradish.
Add 1 cup clear French dressing, stirring till smooth.