Creamy Potato Salad Recipe #3
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.
This recipe is:
Quick
2 Servings
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.
Nutrition 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.
Creamy Potato Salad published in Cooking for 2 Summer 2007, p46
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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