Creamy Potato Salad

This recipe is taken from the from the all-new ultimate Southern Living Cookbook

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.)