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Creamy Potato Salad with Parseley Recipe

Creamy Potato Salad with Parseley Recipe

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.
TOTAL TIME: Prep: 30 min. + chilling YIELD:2 servings

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

  • 1. 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.
  • 2. 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, 11 g fat (3 g saturated fat), 18 mg cholesterol, 403 mg sodium, 19 g carbohydrate, 2 g fiber, 5 g protein.