Prize-Winning Potato Salad Recipe

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With horseradish for tang, mayonnaise and sour cream for smoothness and bacon for crunch, you have a truly memorable potato salad.—Ramona Hook, Wysong Paducah, Kentucky
TOTAL TIME: Prep: 1 hour + chilling
MAKES:60-70 servings
TOTAL TIME: Prep: 1 hour + chilling
MAKES: 60-70 servings

Ingredients

  • 16 pounds baking potatoes, peeled, cooked and cubed
  • 32 hard-cooked eggs, chopped
  • 2 pounds sliced bacon, cooked and crumbled
  • 16 green onions, thinly sliced
  • 4 cups Miracle Whip
  • 4 cups (32 ounces) sour cream
  • 1 cup prepared horseradish
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons salt
  • 2 tablespoons pepper

Nutritional Facts

1 serving (3/4 cup) equals 242 calories, 17 g fat (4 g saturated fat), 114 mg cholesterol, 388 mg sodium, 16 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. Toss potatoes, eggs, bacon and onions. Combine remaining ingredients; mix until smooth. Toss with potato mixture. Chill several hours. Yield: 60-70 servings.
Originally published as Prize-Winning Potato Salad in Taste of Home June/July 1995, p54

Nutritional Facts

1 serving (3/4 cup) equals 242 calories, 17 g fat (4 g saturated fat), 114 mg cholesterol, 388 mg sodium, 16 g carbohydrate, 1 g fiber, 6 g protein.

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