Snappy Potato Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8 medium: Potatoes, peeled, cubed
And cooked,
8: Bacon strips, cooked and
Crumbled,
1 cup: Chopped onion,
3/4 tsp: Salt,
2 cup: Mayonnaise,
1/4 cup: Prepared mustard,
1/4 cup: Prepared horseradish,
1 cup: Sliced celery,
1/4 cup: Shredded carrot,
Directions:
In a large bowl, combine potatoes, bacon, onion and salt; set aside.
IN a small saucepan, combine mayonnaise, mustard and horseradish;
cook until heated through, stirring constantly. Add celery and
carrot; mix well. Pour over potato mixture and toss lightly to coat.
Serve warm.
Yield: 8-10 servings
Taste of Home September 1995
Formatted for MM by Susan Sparks/Sparkie Ssparks1@Delphi.com
Enjoy!
Source from luhu.jp
IN a small saucepan, combine mayonnaise, mustard and horseradish;
cook until heated through, stirring constantly. Add celery and
carrot; mix well. Pour over potato mixture and toss lightly to coat.
Serve warm.
Yield: 8-10 servings
Taste of Home September 1995
Formatted for MM by Susan Sparks/Sparkie Ssparks1@Delphi.com
Enjoy!
Source from luhu.jp