Picnic Potato Salad

By bdeedman

Best if allowed to chill thoroughly

Ingredients

• Dressing:
• 6 med potatoes (2 1/2#)
• 12 green onions, sliced
• 4 hard cooked eggs, chopped
• 1 C celery, thinly sliced
• 12 strips bacon, crisp and crumbled
• 1 4oz jar pimentos, drained
• 1 C chopped dill pickle
• 1 1/2 C mayo
• 1 T horseradish (prepared)
• 2 t prepared mustard
• 1 T dill pickle liquid
• salt and pepper

Preparation

Step 1

Boil potatoes in 1inch boiling water, cover cook until tender, about 25min. Drain, cool, peel, and cut in cubes
Place potatoes in salad bowl. Add onion slices, eggs, celery, bacon, pimentos, and pickle.
Combine mayo, horseradish, mustard, and pickle juice for dressing and blend well. Stir into potatoe mixture, season to taste with salt and Pepper and garnish with reserved onion greens.
Cover and chill 4-6hrs.