Not Momma's Potato Salad

  Servings 4 - Prep Time 25 minutes - Cook Time 15

"Not My Momma's Potato Salad " is a healthier twist on the classic potato salad. You'll need big potatoes, olive oil, sour cream, light mayo, spicy mustard, fresh Parsley, minced garlic, celery seeds, mini bell peppers, fresh chives, and hard-boiled eggs. First, cook the potatoes until they're just tender, then let them cool. While they're cooling, mix up a dressing with the olive oil, sour cream, mayo, mustard, garlic, celery seeds, and some of the Parsley. Toss the cooled potatoes with the dressing, then add the bell peppers, chives, and eggs. Chill the salad to let the flavors meld together.

Serve it on a bed of lettuce and garnish with cherry tomatoes and more Parsley. Enjoy! 

Ingredients

• 5 large potatoes peeled and cut into small quarters.
• 1 tablespoon olive oil
• 2 tablespoons Sour Cream
• 1/2 cup Hellmann's Light Mayonnaise
• 1 tablespoon Spicy Mustard
• 1/2 cup fresh chopped Parsley (divided)
• 2 garlic cloves (minced)
• 1 tablespoon celery seeds
• 3 mini bell peppers ( red, yellow, and orange) diced
• 2 tablespoons fresh chopped chives
• 2 hard boiled eggs chopped

 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 overcook ( 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-sized bowl, combine olive oil, cooking sour cream, mayo, mustard, garlic, celery seeds, and half of the Parsley then set aside.

Step 3

 Add the potatoes to the bowl and toss with the dressing. Then add diced peppers, chives, and hard-boiled eggs. Mix well, then season to taste with salt and pepper. Let the salad chill to allow all the flavors to come together.

Step 4

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