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Egg Potato Salad

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• Servings: 20
• 5 pounds potatoes, cooked, peeled and diced
• 2 hard-cooked eggs, chopped
• 1/4 cup thinly sliced green onions
• 1/4 cup finely chopped green or sweet red pepper
• 1/4 cup minced fresh parsley
• 1 small garlic clove, minced
• 6 slices bacon, cooked and crumbled
• 1 teaspoon celery seed
• 1 teaspoon dill weed
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• DRESSING:
• 3/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon horseradish
• 1 teaspoon Dijon mustard
• Pinch oregano
• Pinch chives