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!

Ingredients

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

Directions

1. 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.

2. Combine potatoes, celery, bell pepper and green onions in a medium bowl; set aside.

3. Blend mayonnaise and mustard in a small bowl. Stir in horseradish.

4. Add mayonnaise mixture to potatoes; mix well. Sprinkle top with parsley.