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Creamy Potato Salad with Parseley

 Creamy Potato Salad with Parseley
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.
2 ServingsPrep: 30 min. + chilling


  • 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


  • 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.
Nutritional Facts: 1 cup (prepared with reduced-fat mayonnaise and reduced-fat sour cream) equals 194 calories,

2 of 2

Creamy Potato Salad with Parseley (continued)

Nutritional Facts: 11 g fat (3 g saturated fat), 18 mg cholesterol, 403 mg sodium, 19 g carbohydrate, 2 g fiber, 5 g protein.