Creamy Potato Salad
Cooking for 2
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A tangy twist on a creamy picnic classic, this potato salad from Catherine Rausch in Palm Coast, Florida is filling, flavorful and a great addition to casual summer menus.
SERVINGS: 2
CATEGORY: Lower Fat
METHOD: Chill
TIME: Prep: 30 min. + chilling
Ingredients:
- 4 small red potatoes, halved
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon prepared horseradish
- 1/8 teaspoon salt
- Dash celery seed
- 1 green onion, finely chopped
- 1 bacon strip, cooked and crumbled
Directions:
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.
When potatoes are cool enough to handle, cut into cubes. Place in a small serving bowl. In another bowl, combine the mayonnaise, sour cream, parsley, horseradish, salt and celery seed; spoon over potatoes. Add onion and bacon; toss gently to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 2 servings.