- 1 1/4 pounds small purple potatoes
- 1 1/4 pounds small red potatoes
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons horseradish
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 green onions, sliced
- 5 cooked bacon slices, crumbled
- Salt to taste
- Garnish: fresh arugula
How to Make It
Bring potatoes and water to cover to a boil in a Dutch oven over medium-high heat. Cook 15 to 20 minutes or just until tender; drain well. Cool 15 minutes, and slice into wedges.
Whisk together mayonnaise and next 5 ingredients in a large bowl. Add potatoes, green onions, and 3 Tbsp. crumbled bacon; gently toss to coat. Season with salt to taste. Sprinkle with remaining bacon. Garnish, if desired.