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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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 Ingredients:
2 pounds red potatoes |
3/4 teaspoon salt, divided |
1/2 cup mayonnaise |
1/2 cup sour cream |
2 tablespoons prepared horseradish |
1 tablespoon chopped fresh parsley |
1/2 teaspoon pepper |
4 hard-cooked eggs, chopped |
3 bacon strips, cooked and crumbled |
2 green onions, sliced |
Directions:
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, eggs, bacon and onions. Cover and refrigerate for up to 24 hours. Yield: 6 servings.
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