4 pounds
small red potatoes (No need to peel)
1 ½ c light
mayonnaise (I used Best Foods Olive Oil mayo, 2 c)
1 ½ c light
sour cream (I actually used less sour cream, 1 cup instead of 1 ½ c)
1 ½ t
prepared horseradish (I used a little less than that, 1 ¼ t)
1 t salt
½ t celery
seeds
1 c chopped
fresh parsley (I used about half that much, ½ c)
1 bunch
green onions, finely chopped
Cook
potatoes in boiling water (I steamed them) to cover in a Dutch oven 30 minutes.
Drain and cool. Thinly slice potatoes (I cut ½ to ¾ inch chunks).
Stir
together mayonnaise and next 5 ingredients. Gently stir into potatoes
Cover and chill.
Top with green onions. (I actually stirred the onions into the dressing and
sprinkled some more parsley on top.)
