Snappy Potato Salad Recipe

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Folks who like their food with some zip will love this unique potato salad. Horseradish and mustard combine for a zesty flavor, while celery, carrots and onion.—Madeleine Haney, San Carlos, California

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  • 8-10 Servings
  • Prep/Total Time: 20 min.

Ingredients

  • 8 medium potatoes, peeled, cubed and cooked
  • 8 bacon strips, cooked and crumbled
  • 1 cup chopped onion
  • 3/4 teaspoon salt
  • 2 cups mayonnaise
  • 1/4 cup prepared mustard
  • 1/4 cup prepared horseradish
  • 1 cup sliced celery
  • 1/4 cup shredded carrot

Directions

  • In a large bowl, combine potatoes, bacon, onion and salt; set aside. In a small saucepan, combine mayonnaise, mustard and horseradish; cook until heated through, stirring constantly. Add celery and carrot; mix well. Pour over potato mixture and toss lightly to coat. Serve warm. Yield: 8-10 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 464 calories, 38 g fat (6 g saturated fat), 20 mg cholesterol, 599 mg sodium, 26 g carbohydrate, 3 g fiber, 4 g protein.

Snappy Potato Salad published in Taste of Home August/September 1995, p41

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