 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
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. 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:
1. 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.
2. 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.
|
|