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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 20 |
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I felt as though my usual potato salad recipe was missing something. So I experimented with some different ingredients, and the result was this tangy delight! Ingredients:
5 pounds potatoes, cooked, peeled and diced |
2 hard-cooked eggs, chopped |
1/4 cup thinly sliced green onions |
1/4 cup finely chopped green or sweet red pepper |
1/4 cup minced fresh parsley |
1 small garlic clove, minced |
6 slices bacon, cooked and crumbled |
1 teaspoon celery seed |
1 teaspoon dill weed |
1 teaspoon salt |
1/2 teaspoon ground pepper |
dressing: |
3/4 cup mayonnaise |
2 tablespoons sour cream |
1 teaspoon horseradish |
1 teaspoon dijon mustard |
pinch oregano |
pinch chives |
Directions:
1. In a large salad bowl, combine the first 11 ingredients. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours. Yield: 20 servings.
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