prize winning potato salad

1 Servings
16 pounds Baking potatoes; peeled, cooked and cubed
32  Hard cooked eggs; chopped
2 pounds Sliced bacon; cooked and crumbled
16  Green onions; thinly sliced
4 cups Mayo or salad dressing
4 cups (32 ounces) sour cream
1 cup Prepared horseradish
½ cup Chopped fresh parsley
2 tablespoons Salt
2 tablespoons Pepper

Too potatoes, eggs, bacon and onions. Combine remaining ingredients; mix until smooth. Toss with potato mixture. Chill several hours. Yield 60-70 servings.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by ellenmirvine@... (Ellen M Irvine) on Aug 01, 1997

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