- 8 medium potatoes, peeled, cubed and cooked
- 8 bacon strips, cooked and crumbled
- 1 cup chopped onion
- 3/4 teaspoon salt
- 2 cups mayonnaise
- 1/4 cup prepared mustard
- 1/4 cup prepared horseradish
- 1 cup sliced celery
- 1/4 cup shredded carrot
- In a large bowl, combine potatoes, bacon, onion and salt; set aside. In a small saucepan, combine mayonnaise, mustard and horseradish; cook until heated through, stirring constantly. Add celery and carrot; mix well. Pour over potato mixture and toss lightly to coat. Serve warm. Yield: 8-10 servings.
Originally published as Snappy Potato Salad in Taste of Home August/September 1995, p41
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