Potato Salad Mold

4 cups sliced peeled cooked red potatoes
1/4 cup chopped celery
1/4 cup sliced green onions
1/4 cup sliced radishes
1 cup (8 ounces) sour cream
2 tablespoons cider vinegar
1 envelope zesty Italian salad dressing mix
1/8 teaspoon pepper
Red Radish Rosettes, optional

In a large bowl, combine the potatoes, celery, onions and radishes. Combine the sour cream, vinegar, salad dressing mix and pepper; pour over potato mixture and toss gently. Press into a 5-cup ring mold coated with nonstick cooking spray. Cover with plastic wrap. Refrigerate for 2-3 hours.

Run a knife around edges of mold to loosen. Invert onto a serving plate. Garnish with Red Radish Rosettes of desired. Makes 6 servings.