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Zesty Potato Salad

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

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

Printed from tasteofhome.com Jul 25, 2008

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Zesty Potato Salad cont.

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.