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Hot Potato and Bacon Salad Recipe

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This recipe for Hot Potato and Bacon Salad, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Hotchkiss
Added: Wednesday, February 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 cups cooked potatoes, cut into 1/2 inch cubes
16 slices of bacon, cooked and crumbled
1 cup finely chopped onion
1 cup finely chopped celery
1/4 cup finely grated carrots (optional)
1/2 cup chopped dill pickles
1 small jar of chopped pimentos, drained
1/2 teaspoon salt
dash of pepper
1 1/2 cups mayonnaise
1/4 cup prepared yellow mustard
1/8 cup prepared creamy horseradish
paprika for garnish

Directions:
Directions:
In a large bowl, lightly toss the cooked/cubed potatoes, crumbled bacon, pimento, dill pickles, onions, salt and pepper. Set aside. In a saucepan, combine the mayonnaise, mustard and horseradish. Heat on stovetop, stirring constantly, until the sauce bubbles. Stir in the celery and carrots. Pour the hot sauce over the potato mixture and toss lightly. Place in a serving bowl and top with paprika. You can serve immediately or let rest in the refrigerator for about 4 hours before serving to allow the flavors to mix.

Personal Notes:
Personal Notes:
This makes a large recipe and is even better as a leftover.

 

 

 

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