Recipe: Golden Potato Salad (make ahead, serves 20)

GOLDEN POTATO SALAD

5 pounds potatoes, cooked, peeled and cubed (see Note)
6 hard cooked eggs, chopped
1 cup diced celery
1 cup diced dill pickles
1/2 cup sliced green onions
1/2 cup shredded carrot
1/4 cup minced fresh parsley
1 (6-ounce) can pitted small ripe olives, drained
FOR THE DRESSING:
2 cups mayonnaise
1/4 cup prepared mustard
1 teaspoon prepared horseradish
1 garlic clove, minced
Salt and pepper, to taste

In a large bowl, combine cooked potatoes, eggs, celery, dill pickles, green onions, carrot, parsley and ripe olives.

In medium bowl, combine mayonnaise, mustard, horseradish, garlic, salt and pepper. Pour over potato mixture; toss gently to coat.

Cover and refrigerate for several hours or overnight.

Note: For easy handling, cook potatoes a day ahead and chill in the refrigerator overnight.

Makes 20 servings
Source: Down The Aisle Country-Style by Reiman Publications