Classic potato salad gets added flavor from green onions and bacon as well as a kick from the horseradish. This recipe is perfect for a summer cookout as a side dish for burgers and hot dogs.
Southern Living JULY 1998
Peel potatoes, and cut into 1-inch cubes. Cook in boiling salted water to cover 12 minutes or until tender. (Do not overcook.) Drain and cool.
Stir together mayonnaise and next 5 ingredients in a large bowl; add cubed potato, egg, bacon, and green onions, tossing gently. Cover and chill.
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