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Country Potato Salad Recipe

Originally published as Country Potato Salad in Country Extra July 1991, p45

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Country Potato Salad Recipe
Recipe type: Side Dish
  • 5 pounds potatoes, cooked, peeled and diced
  • 2 hard-cooked eggs, chopped
  • ¼ cup thinly sliced green onions
  • ¼ cup finely chopped green or sweet red pepper
  • ¼ cup minced fresh parsley
  • 1 small garlic clove, minced
  • 6 slices bacon, cooked and crumbled
  • 1 teaspoon celery seed
  • 1 teaspoon dill weed
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ¾ cup mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon horseradish
  • 1 teaspoon Dijon mustard
  • Pinch oregano
  • Pinch chives
  1. In a large salad bowl, combine the first 11 ingredients. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours. Yield: 20 servings.

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