Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 8 mediums | Potatoes, peeled, cubed |
| \N \N | And cooked |
| 8 \N | Bacon strips, cooked and |
| \N \N | Crumbled |
| 1 cup | Chopped onion |
| ¾ teaspoon | Salt |
| 2 cups | Mayonnaise |
| ¼ cup | Prepared mustard |
| ¼ cup | Prepared horseradish |
| 1 cup | Sliced celery |
| ¼ cup | Shredded carrot |
In a large bowl, combine potatoes, bacon, onion and salt; set aside.
IN a small saucepan, combine mayonnaise, mustard and horseradish; cook until heated through, stirring constantly. Add celery and carrot; mix well. Pour over potato mixture and toss lightly to coat.
Serve warm.
Yield: 8-10 servings
Taste of Home September 1995
Formatted for MM by Susan Sparks/Sparkie Ssparks1@...
Enjoy!