Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 16 pounds | Baking potatoes; peeled, cooked and cubed |
| 32 \N | Hard cooked eggs; chopped |
| 2 pounds | Sliced bacon; cooked and crumbled |
| 16 \N | 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