NOT MY MOMMA'S POTATO SALAD

Not My Momma's Potato Salad image

Provided by Carol White

Time 30m

Number Of Ingredients 11

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5 large potatoes, peeled and cut into small quarters
1 Tbsp olive oil
2 Tbsp philly cooking creme - savory garlic
1/2 c hellmann's light mayonnaise
1 Tbsp mustard, spicy brown
1/2 c fresh parsley, chopped and divided
2 clove garlic minced
1 Tbsp celery seeds
3 mini bell peppers (red, yellow, orange) diced
2 Tbsp fresh chives, chopped
2 small hard boiled eggs, chopped

Steps:

1. In a large 3 - 5 quart pot, filled with a little over half of water, add 1 tablespoon of salt and potatoes, cover and bring to a boil over high heat. Cook until just fork tender but do not over cook ( 5 - 7 minutes). Drain potatoes and let cool.
2. While the potatoes are cooling, make the dressing for the potato salad. In a medium size bowl, combine olive oil, cooking crème, mayo, mustard, garlic, celery seeds and half of the parsley. Mix well, then set aside.
3. After potatoes have cool down, add them to the bowl; toss with dressing. Then add dice peppers, chives, and hard boiled eggs. Mix well, then season to taste with salt and pepper. Let salad chill to allow all the flavors come together.
4. Serve salad in a bed of lettuce and garnish with sliced cherry tomatoes and the balance of parsley.