Recipe: Damon's Grill Idaho Potato Salad with Jalapeno Peppers (using bacon and horseradish)

DAMON'S GRILL IDAHO POTATO SALAD WITH JALAPENO PEPPERS

1 teaspoon salt
4 extra-large Idaho potatoes (about 3 1/2 pounds), peeled and cut into 1-inch cubes
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon parsley, chopped
2 green onions, chopped
3 slices cooked bacon, crumbled
2 jalapeno peppers, seeded and diced
1/2 teaspoon freshly ground pepper
4 hard-boiled eggs, cut into 1/2-inch cubes

Fill a pot with 1 gallon of water, add salt and potatoes. Bring to a boil and cook until tender, about 15 minutes. Drain and cool.

In a large mixing bowl, combine sour cream, mayonnaise, horseradish, parsley, green onions, bacon, jalape os and ground pepper. Mix the ingredients until they are fully incorporated.

Fold the potatoes and the eggs into the mixture. Cover and refrigerate until needed.

Servings: 8-10
From: Brett Freifeld, Damon's Grill Columbus, Ohio
Source: The Idaho Potato Commission