not my momma's potato salad

Name: Not My Momma's Potato Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: American
Ingredients: 5 large potatoes, peeled and cut into small quarters; 1 tablespoon(s) olive oil; 2 tablespoon(s) philly cooking creme - savory garlic; 1/2 cup(s) hellmann's light mayonnaise; 1 tablespoon(s) mustard, spicy brown; 1/2 cup(s) fresh parsley, chopped and divided; 2 clove(s) garlic minced; 1 tablespoon(s) celery seeds; 3 - mini bell peppers (red, yellow, orange) diced; 2 tablespoon(s) fresh chives, chopped; 2 small hard boiled eggs, chopped

(2 RATINGS)

162 Pinches 3 Photos

Carol White

Fort Lauderdale, FL

Updated on May 24, 2012

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.

Rate

prep time 15 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make not my momma's potato salad

Step 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.

Step 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.
Step 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.
Step 4

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