 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
From Coastal Living. I confess this isn't my kind of recipe (I have an aversion to mayo and I don't eat bacon!) but my husband loves horseradish AND potato salad. This one's for him. I add a couple of thinly sliced radishes to give the salad a little color (paprika is nice, too). Watch your potatoes when you cook them. Mine would've been mush if I had cooked them for 30 minutes! Ingredients:
2 1/2 lbs red potatoes |
6 slices bacon, cooked and crumbled |
4 eggs, hard-cooked and chopped |
3 green onions, sliced |
3/4 cup mayonnaise |
3/4 cup sour cream |
6 tablespoons prepared horseradish |
2 tablespoons fresh parsley, chopped |
1 1/4 teaspoons salt (i use less) |
3/4 teaspoon fresh ground pepper |
Directions:
1. Cook potatoes in enough boiling water to cover for 30 minutes or just until tender.
2. Drain well and cool enough to handle.
3. Peel and cut potatoes into 1 inch cubes.
4. Combine potatoes, bacon, eggs, and onions in a large bowl, tossing gently.
5. Combine mayonnaise, sour cream, horseradish, parsley, salt, and pepper in another bowl.
6. Combine this mixture gently with the potatoes.
7. Cover and chill.
|
|