Zesty Potato Salad Recipe

5 1 2
Zesty Potato Salad Recipe
Zesty Potato Salad Recipe photo by Taste of Home
Publisher Photo

Zesty Potato Salad Recipe

Read Reviews
5 1 2
Publisher Photo
A new, zippy version of the old favorite, this refreshing potato salad is sure to please! Horseradish gives it a delightfully different flavor. Try it for your next family gathering or picnic. —Aney Chatterton, Soda Springs, Idaho
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. + chilling

Ingredients

  • 2 pounds red potatoes
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 tablespoon chopped fresh parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 bacon strips, cooked and crumbled
  • 4 hard-boiled large eggs, chopped
  • 2 green onions, sliced

Directions

Place potatoes in a large saucepan and cover with water. Add 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain and cool. Cut potatoes into cubes.
In a large bowl, combine the mayonnaise, sour cream, horseradish, parsley, pepper and remaining salt. Stir in the potatoes, bacon, eggs and onions. Cover and refrigerate up to 24 hours. Yield: 6 servings.
Originally published as Zesty Potato Salad in Taste of Home June/July 1993, p36

Nutritional Facts

1/2 cup: 357 calories, 23g fat (6g saturated fat), 164mg cholesterol, 523mg sodium, 26g carbohydrate (3g sugars, 3g fiber), 9g protein.

  • 2 pounds red potatoes
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 tablespoon chopped fresh parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 bacon strips, cooked and crumbled
  • 4 hard-boiled large eggs, chopped
  • 2 green onions, sliced
  1. Place potatoes in a large saucepan and cover with water. Add 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain and cool. Cut potatoes into cubes.
  2. In a large bowl, combine the mayonnaise, sour cream, horseradish, parsley, pepper and remaining salt. Stir in the potatoes, bacon, eggs and onions. Cover and refrigerate up to 24 hours. Yield: 6 servings.
Originally published as Zesty Potato Salad in Taste of Home June/July 1993, p36

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everydaymomsmeals User ID: 6318150 224377
Reviewed Apr. 7, 2015

"If you love horseradish, this is the potato salad for you! Perfect for summer picnics and barbecues too!"

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