ZESTY POTATO SALAD
Sis. Corinne Dillingham
Westerly Ecclesia, Rhode Island, U.S.
This is MY potato salad recipe. I never liked potato salad until I found this recipe. The horseradish is the secret here. I use a bit more than what the recipe calls for.
2 pounds red potatoes
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon fresh parsley chopped
1/2 teaspoon salt
1/2 teaspoon pepper
3 strips bacon cooked and crumbled
4 hard boiled eggs chopped
2 green onions sliced
Peel potatoes; cook in boiling salted water for 20 minutes or until done. Drain and cool. Cut potatoes into cubes.
In large bowl, combine mayo, sour cream, horseradish, parsley, salt and pepper; mix until smooth. Stir in potatoes, bacon, eggs and onions.
Cover and chill up to 24 hours.
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