Tangy Potato Salad Recipe

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Tangy Potato Salad
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  1. 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.
  2. 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.
  3. 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. Yield: 2 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 424.58 Kcal (1778 kJ)
Calories from fat 282.75 Kcal
% Daily Value*
Total Fat 31.42g 48%
Cholesterol 28.53mg 10%
Sodium 495.24mg 21%
Potassium 582.88mg 12%
Total Carbs 31.61g 11%
Sugars 7.1g 28%
Dietary Fiber 4.76g 19%
Protein 5.15g 10%
Vitamin C 17.3mg 29%
Vitamin A 1.3mg 43%
Iron 1.5mg 8%
Calcium 101.8mg 10%
Amount Per 100 g
Calories 178.18 Kcal (746 kJ)
Calories from fat 118.66 Kcal
% Daily Value*
Total Fat 13.18g 48%
Cholesterol 11.97mg 10%
Sodium 207.83mg 21%
Potassium 244.61mg 12%
Total Carbs 13.27g 11%
Sugars 2.98g 28%
Dietary Fiber 2g 19%
Protein 2.16g 10%
Vitamin C 7.3mg 29%
Vitamin A 0.5mg 43%
Iron 0.6mg 8%
Calcium 42.7mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.3
  • 12

Good Points

  • saturated fat free,
  • low cholesterol

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