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.