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    Potato Salad w/Jalapeno Peppers


    Source of Recipe


    Internet

    List of Ingredients




    1 teaspoon salt
    4 extra-large Idaho potatoes (about 3 1/2 pounds), peeled and cut into 1-inch cubes
    1 cup sour cream
    1/2 cup mayonnaise
    2 tablespoons prepared horseradish
    1 tablespoon parsley, chopped
    2 green onions, chopped
    3 slices cooked bacon, crumbled
    2 jalapeno peppers, seeded and diced
    1/2 teaspoon freshly ground pepper
    4 hard-boiled eggs, cut into 1/2-inch cubes

    Recipe



    Fill a pot with 1 gallon of water, add salt and potatoes. Bring to a boil and cook until tender, about 15 minutes. Drain and cool.

    In a large mixing bowl, combine sour cream, mayonnaise, horseradish, parsley, green onions, bacon, jalape�os and ground pepper. Mix the ingredients until they are fully incorporated.

    Fold the potatoes and the eggs into the mixture. Cover and refrigerate until needed.

    Servings: 8-10

 

 

 


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