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Side: Bacon-Horseradish Potato Salad

Source of Recipe


From "The Glory of Southern Cooking" by James Villas



List of Ingredients



• 4 slices bacon
  
• 8 medium red potatoes (about 2 pounds)
  
• ½ cup mayonnaise
  
• ½ cup sour cream
  
• 2 tablespoons prepared horseradish
  
• ½ teaspoon freshly ground black pepper
  
• Salt to taste
  
• 4 hard-boiled eggs, roughly chopped
  
• 4 scallions (part of green tops included), chopped
  
• 2 sweet pickles, chopped
  
• 2 tablespoons chopped pimentos
  






Instructions



1. In a medium skillet, fry the bacon till crisp over moderate heat, drain on paper towels, and crumble.
   
   
2. Meanwhile, peel the potatoes and cut into 1-inch cubes. Place in a large saucepan with enough water to cover and bring to a boil. Reduce the heat to moderate, cover, and cook till just tender, about 10 minutes. (Do not overcook.) Drain in a colander and let cool.
   
   
3. In a large mixing bowl, combine the mayonnaise, sour cream, horseradish, pepper, and salt and stir till well blended. Add the crumbled bacon, potatoes, and remaining ingredients and toss gently till well blended. Cover with plastic wrap and chill till ready to serve.
   
   Makes 6 servings