Prize-Winning Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 60 |
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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 Ingredients:
16 pounds baking potatoes, peeled, cooked and cubed |
32 hard-cooked eggs, chopped |
2 pounds sliced bacon, cooked and crumbled |
16 green onions, thinly sliced |
4 cups miracle whip |
4 cups (32 ounces) sour cream |
1 cup prepared horseradish |
1/2 cup chopped fresh parsley |
2 tablespoons salt |
2 tablespoons pepper |
Directions:
1. Toss potatoes, eggs, bacon and onions. Combine remaining ingredients; mix until smooth. Toss with potato mixture. Chill several hours. Yield: 60-70 servings.
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