© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Brett Freifeld, Damon's Grill in Columbus, Ohio
Servings: 8 to 10
We are always thinking of exciting ways to showcase Idaho® potatoes. For a classic potato salad, you can build complexity with chiles, herbs or spice blends. We top a steak salad with fried potato croutons - tossed in garlic, butter and rosemary.
1 teaspoon salt
4 extra-large Idaho potatoes (about 3 ½ pounds), peeled and cut into 1 inch cubes
1 cup sour cream
½ cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon parsley, chopped
2 green onions, chopped
3 slices cooked bacon, crumbled
2 jalapeño peppers, seeded and diced
½ teaspoon freshly ground pepper
4 hard-boiled eggs, cut into ½ inch cubes
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, jalapeños 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.