Zesty Potato Salad

INGREDIENTS

• 2 pounds red potatoes
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon chopped fresh parsley
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 3 bacon strips, cooked and crumbled
• 4 hard-cooked eggs, chopped
• 2 green onions, sliced

DIRECTIONS

1. Place potatoes in a large saucepan and cover with water. Add 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain and cool. Cut potatoes into cubes.
2. In a large bowl, combine the mayonnaise, sour cream, horseradish, parsley, pepper and remaining salt. Stir in the potatoes, bacon, eggs and onions. Cover and refrigerate up to 24 hours.