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


  • 16 pounds baking potatoes, peeled, cooked and cubed
  • 32 hard-boiled large 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

3/4 cup: 242 calories, 17g fat (4g saturated fat), 114mg cholesterol, 388mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 6g protein.


  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

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