My mother's Macaroni and Tuna Fish Salad was always a great family favorite in the summer time. She would serve it with Ritz Crackers and slice tomatoes on a bed of lettuce. But the best thing ever was her Potato salad, full of mayo, celery, onions, and lot's of hard boiled eggs. Today I am making my version of potato salad with a healthier twist. Love you Mom and I will never make potato salad without Hellmann's mayonnaise, because that was the only mayo you used in your potato salad.
|Full of flavor|
- 5 large potatoes peeled and cut into small quarters.
- 1 tablespoon olive oil
- 2 tablespoons Philadelphia Savory Garlic Cooking Crème
- 1/2 cup Hellmann's Light Mayonnaise
- 1tablespoon Spicy Mustard
- 1/2 cup fresh chopped Parsley (divided)
- 2 garlic cloves (minced)
- 1tablespoon celery seeds
- 3 mini bell peppers ( red, yellow, and orange) diced
- 2 tablespoons fresh chopped chives
- 2 small hard boiled eggs chopped
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.