Egg Potato Salad
INGREDIENTS
  • 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
DIRECTIONS
  1. In a large salad bowl, combine first 11 ingredients.
  2. Set aside.
  3. In a small bowl, combine all dressing ingredients and toss with potato mixture.
  4. Chill for up to 24 hours.