Zesty Potato Salad Recipe

Zesty Potato Salad Recipe photo by Taste of Home

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A new, zippy version of the old favorite, this refreshing potato salad is sure to please! Horseradish gives it a delightfully different flavor. Try it for your next family gathering or picnic. —Aney Chatterton, Soda Springs, Idaho

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Zesty Potato Salad Recipe

Prep: 45 min. + chilling

Yield: 6 Servings

45 45

Ingredients

2 pounds red potatoes
3/4 teaspoon salt, divided
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon chopped fresh parsley
1/2 teaspoon pepper
4 hard-cooked eggs, chopped
3 bacon strips, cooked and crumbled
2 green onions, sliced

Directions

Place potatoes in a large saucepan and cover with water. Add 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain and cool. Cut potatoes into cubes.
In a large bowl, combine the mayonnaise, sour cream, horseradish, parsley, pepper and remaining salt. Stir in the potatoes, eggs, bacon and onions. Cover and refrigerate for up to 24 hours. Yield: 6 servings.

Nutritional Facts 1 serving (1/2 cup) equals 357 calories, 23 g fat (6 g saturated fat), 164 mg cholesterol, 523 mg sodium, 26 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Zesty Potato Salad in Taste of Home June/July 1993, p36