Lunch: Tangy Potato Salad for Two Recipe

Ingredients

2 medium potatoes, peeled
1/2 teaspoon cider vinegar
2 tablespoons diced sweet red pepper
2 tablespoons frozen peas, thawed
2 tablespoons chopped cucumber
1 tablespoon finely chopped onion
1/3 cup mayonnaise
1/3 cup sour cream
1/2 teaspoon prepared horseradish
1/8 teaspoon salt
1/8 teaspoon pepper

Instructions

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Sprinkle with vinegar.
When potatoes are cool enough to handle, cube and place in a small bowl. Add the red pepper, peas, cucumber and onion; toss gently to combine.
In a small bowl, combine the mayonnaise, sour cream, horseradish, salt and pepper. Pour over potato mixture; toss to coat. Cover and refrigerate until serving.

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