Ingredients Jump to Instructions ↓

  1. 4 small red potatoes, halved

  2. 3 tablespoons mayonnaise

  3. 3 tablespoons BREAKSTONE'S® Sour Cream

  4. 2 tablespoons minced fresh parsley

  5. 1/4 teaspoon prepared horseradish

  6. 1/8 teaspoon salt Dash celery seed

  7. 1 green onion, finely chopped

  8. 1 bacon strip, cooked and crumbled

Instructions Jump to Ingredients ↑

  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. 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.


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