Creamy Potato Salad with Parseley Recipe

4.5 2
Creamy Potato Salad with Parseley Recipe
Creamy Potato Salad with Parseley Recipe photo by Taste of Home
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Creamy Potato Salad with Parseley Recipe

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4.5 2
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
2 servings
TOTAL 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.
Originally published as Creamy Potato Salad in Cooking for 2 Summer 2007, p46

Nutritional Facts

1 cup: 194 calories, 11g fat (3g saturated fat), 18mg cholesterol, 403mg sodium, 19g carbohydrate (4g sugars, 2g fiber), 5g protein.

  • 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
  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.
Originally published as Creamy Potato Salad in Cooking for 2 Summer 2007, p46

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