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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.
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    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

  • 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.

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