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Prize-Winning Potato Salad

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

Ingredients

  • 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 sour cream
  • 1 cup prepared horseradish
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons salt
  • 2 tablespoons pepper

Directions

  • Toss potatoes, eggs, bacon and onions. Combine remaining ingredients; mix until smooth. Toss with potato mixture. Chill several hours.

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