Peppery Potato Salad

Recipe courtesy of Pork: The Other White Meat

8 medium-sized red potatoes, about 3 to 4 pounds
1 cup sour cream, reduced-fat, if desired
1 cup mayonnaise or salad dressing, reduced-fat if desired
1 teaspoon celery seeds
1 teaspoon seasoned salt
1 teaspoon granulated sugar
1/2 teaspoon ground white pepper
1 teaspoon hot pepper sauce
1 teaspoon prepared horeseradish
1 red onion, thinly sliced and separated into rings
2 cups thinly sliced radishes, about 8 ounces
1 cup chopped fresh parsley 

Scrub potatoes and place in a large saucepan. Cover with water and boil until tender, about 30 minutes. Drain, cool slightly, peel and slice into 1/2-inch rounds. 
Stir together next eight ingredients; set aside. 
Place one-third of potato slices in a large bowl; spread with one-third of the dressing mixture. Arrange one-third onion over dressing, one-third radishes and sprinkle with one-third parsley. Repeat layers twice with remaining ingredients. 
Serves 12.

Nutrition Facts
Calories 328 calories 
Protein 5 grams 
Fat 19 grams 
Sodium 313 milligrams 
Cholesterol 19 milligrams

Recipe provided courtesy of Pork: The Other White Meat.