All-American Potato Salad
Store leftover potato salad in single-serve plastic bowls to take along for lunch. Its a more healthful and less expensive accompaniment than potato chips. You can even warm it up!
2 lb russet potatoes
1 stalk celery, chopped
1/2 cup red or green bell pepper, chopped
1/4 cup green onions, chopped
1 cup mayonnaise
1 tsp Dijon mustard
1 tsp prepared horseradish
1 tsp fresh parsley or dried parsley
Cut potatoes into 1 1/2-inch cubes. Place in a saucepan with enough water to cover. Bring to a boil; cover and reduce heat. Cook for about 10 minutes or until potatoes are tender; rinse and drain.
Combine potatoes, celery, bell pepper and green onions in a medium bowl; set aside.
Blend mayonnaise and mustard in a small bowl. Stir in horseradish.
Add mayonnaise mixture to potatoes; mix well. Sprinkle top with parsley.
Cut preparation time in half in step 1 by using unpeeled new potatoes. Fresh parsley will be easier to chop if iti s thoroughly dried with paper towels after it is washed.