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Red Potato Salad


A popular summer dish, perfect alongside barbecued meat.

4 cups red potatoes, sliced peeled, cooked and drained
1 stalk celery, diced
1 scallion, minced
2 radishes, thinly sliced
1 cup tofutti sour cream
2 tablespoons cider vinegar
1 envelope Good Seasons Italian dressing

In a large bowl, gently combine the potatoes, celery, scallion and radishes.
In a small bowl, whisk together the sour cream, vinegar and dressing. Pour over potato mixture and toss to coat. Cover and refrigerate until ready to serve.