This is a staple of 4th of July BBQs for me. There's a cool quality to the salad that makes the summer seem not so hot.
Horseradish Potato Salad
4 lg. baking potatoes, peeled & chunked
½ cup sour cream
½ cup mayonnaise
2 tablespoon horseradish sauce
1 tablespoon dried parsley
½ teaspoon salt
½ teaspoon pepper
4 hard boiled eggs, separated, chopped
3 bacon slices, crisped & crumbled
2 green onions, chopped
Boil 1” chunks of potatoes in water until tender. Drain and cool. Stir together mayo, parsley, pepper, sour cream, horsey sauce, salt & egg yolk and beat until smooth. Mix in onions, egg whites and bacon. Pour over potatoes and mix well. Cover with plastic and chill until ready to serve.
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