Snappy potato salad

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@...


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