CREAMY POTATO SALAD WITH PARSELEY

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Creamy Potato Salad with Parseley image

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.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts :

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