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.)

Make Your Own Salad Supreme

I can't even tell you how many times I've wanted to make a recipe and couldn't because I didn't have any Salad Supreme!  Duh!  I Googled it and of course there's a recipe on Food.com:

• 1 1/2 teaspoons sesame seeds
• 1 teaspoon paprika
• 3/4 teaspoon salt
• 1/2 teaspoon poppy seed
• 1/2 teaspoon celery seed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon coarse ground black pepper
• 1 dash cayenne pepper
• 2 tablespoons romano cheese (optional)

Directions:

1. Combine all ingredients and mix well.
2. Store in a sealable container in the fridge.