Sunday, January 16, 2011

Potato Salad

Potato Salad

6 medium potatoes
12 green onions
4 hard cooked eggs, chopped
1 cup thinly sliced celery
12 slices crisply fried bacon, crumbled
1  4 ounce sliced pimentos, drained
1 cup chopped dill pickle
1 ½ cup mayonnaise
1 Tbsp prepared horse radish
2 tsp  prepared mustard
1 Tbsp dill pickle juice
Salt and pepper

Mix.  Cover and chill for 4-6 hours or until next day.

This has got to be one of the best ever potato salads I have ever eaten. Lots of picky little ingredients but oh-so-worth it.

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