Morehouse Spicy Spud Salad
Serving Size: 6-8
Ingredients
- 2 lb Yukon Gold potatoes, peeled and cubed
- ¾ cup sour cream
- ½ cup mayonnaise
- ½ small red onion, chopped
- 3 tbsp red wine vinegar
- 2 tbsp Morehouse Prepared Horseradish
- 1 tbsp dried parsley
- 1 tsp cayenne
- ½ tsp salt
- ½ tsp ground black pepper
- 4 hard-cooked eggs, chopped
- 4 slices bacon, cooked until crispy and crumbled
- 2 green onions, chopped
Instructions
-
Cook Potatoes
- Add potatoes to a pot of salted water.
- Boil, reduce heat, simmer 15 minutes.
- Drain and cool.
-
Prepare Dressing
- Combine sour cream, mayonnaise, red onion, red wine vinegar, horseradish, parsley, cayenne pepper, salt, and black pepper in a large bowl.
-
Assemble Salad
- Stir potatoes into dressing.
- Gently fold in eggs, bacon, and green onions.
-
Chill
- Cover and refrigerate at least 30 minutes.
- Serve chilled.
