Horseradish Potato Salad

I know I’ve gone on and on before about my love for horseradish and when I found this recipe, I knew I would HAVE to make it.  As I suspected, it’s delish.  It’s not too horseradishy but you definitely know it’s in there. I used bacon bits so the bacon-hater wouldn’t have a fit (and I used very few). I think that this makes much more than 8 to 10 servings so it would be great for a potluck or a barbecue. I adapted the recipe from The Coastal Living Cookbook.

Horseradish Potato Salad

2 1/2 lbs red potatoes
2 or 3 tbsps bacon bits ~ either crumble cooked bacon or use real bacon bits
4 hard-cooked eggs, chopped
3 green onions, sliced
3/4 cup mayonnaise
3/4 cup sour cream (I used light)
6 tbsps prepared horseradish
2 tbsps chopped fresh parsley
salt and pepper to taste

Cut raw potatoes into cubes and place in a large pan. Cover with cold water, cover, and bring to a full boil. Boil for 10 minutes or until cubes are cooked through. Don’t let it over boil or you will end up with mush. Drain well and place cubes in a large bowl.

Add bacon, eggs, and green onions to the potatoes and gently mix.

In another bowl, mix the rest of the ingredients and pour over the potato mix and combine gently until all potatoes are covered.

Cover and chill in the refrigerator until cold.

Makes 8-10 servings.

Happy Cooking!