Creamy Potato Salad
This recipe is slightly adapted from the from the all-new ultimate Southern Living Cookbook
4 pounds small red potatoes (No need to peel)
1 ½ c light mayonnaise
1 ½ c light sour cream
1 ½ t prepared horseradish
1 t salt
½ t celery seeds
1 c chopped fresh parsley (use a little less, then add some on top)
1 bunch green onions, finely chopped (leave a little for the top)
Cook potatoes in boiling water to cover about 30 minutes. Drain and cool. Cut into bite-sized chunks.
Stir together mayonnaise - green onions Gently stir into potatoes.
Cover and chill. Top with the extra green onions and parsley.
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