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Zesty Potato Salad
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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 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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |