Snappy Potato Salad Recipe
Folks who like their food with some zip will love this unique potato salad. Horseradish and mustard combine for a zesty flavor, while celery, carrots and onion.—Madeleine Haney, San Carlos, California
- 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.
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