Serves: 8
Total Calories: 149

8 cups russet potatoes cooked, peeled and cubed (about 3 lb.)
1/2 cup beef broth or bouillon
1 teaspoon salt
2/3 cup sour cream
1/3 cup mayonnaise
1/4 cup green onion sliced
3 tablespoons horseradish prepared
1 1/2 tablespoons mustard prepared
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon celery seeds
1/8 teaspoon black pepper
1 cup celery thinly sliced
4 eggs hard-cooked, chopped
3 tablespoons pimiento sliced

Place potatoes in a large bowl. Pour in broth sprinkle with 1 teaspoon salt and toss gently. Let stand for 30 minutes.

Meanwhile, in a medium bowl, mix sour cream, mayonnaise, green onions, horseradish, mustard, lemon juice, 1 teaspoon salt, celery seeds and pepper until well blended. Add to potatoes along with celery, eggs and pimiento. Gently toss until potatoes are well coated. Cover and refrigerate at least 2 hours.

Let stand at room temperature about 30 minutes before serving.

Nutritional Facts:

Serves: 8
Total Calories: 149
Calories from Fat: 110

More Recipes from the Potato Lover's Cookbook Cookbook:
Deli Potato Salad
Elegant Buffet Salad
Garden Fresh Salad
Greek Luncheon Salad
Hot German Potato Salad
Layered Garden Salad
Light Potato Salad
Old-Time Potato Salad