Snappy Potato Salad Recipe
- 8 medium potatoes, peeled, cubed and cooked
- 8 Jones Dairy Farm Dry-Aged 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
- 1. 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.
3/4 cup: 464 calories, 38g fat (6g saturated fat), 20mg cholesterol, 599mg sodium, 26g carbohydrate (3g sugars, 3g fiber), 4g protein.
Reviews for Snappy Potato Salad
"Very tasty potato salad. The carrots and bacon make it colorful and the mustard and horseradish give it just enough spice to compliment any meat dish!"