Not My Momma's Potato Salad

Carol White


There is no picnic with out Potato Salad. So get out the chicken, hot dogs and ribs and serve my potato salad as a great side dish. Coming up in a large family, I thought my Mom's potato salad was the best I ever ate. It was always consider as a special side dish for us. Mayo, onions, celery, sweet pickle relish and lot's of hard boiled eggs. Today I am sharing my version of a great potato salad with a healthier twist.

pinch tips: How to Peel Potatoes





15 Min


15 Min


Stove Top


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
mini bell peppers (red, yellow, orange) diced
2 Tbsp
fresh chives, chopped
2 small
hard boiled eggs, chopped

Directions Step-By-Step

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.
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.
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.
Serve salad in a bed of lettuce and garnish with sliced cherry tomatoes and the balance of parsley.

About this Recipe

Course/Dish: Potatoes, Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Healthy