Bacon Horseradish Potato Salad
"Make your 4th of July party food more exciting than the fireworks with this potato salad made of tender, earthy potatoes tossed with a little cider vinegar and the white parts of green onions while they're still hot from boiling. After they're chilled through, they're tossed with the thinly sliced green parts of the green onions, large amounts of crisp, crumbled bacon, and a creamy horseradish sauce. Hard-boiled eggs are optional!..."
INGREDIENTS
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2 pounds small red potatoes, scrubbed and cut into even, bite-sized pieces
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6 green onions, scrubbed, trimmed, and cut into thin slices, white pieces separated from the green
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3 tablespoons apple cider vinegar
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12 slices of bacon, fried 'til crisp, drained on paper towel, and crumbled
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4 hard boiled eggs, peeled and roughly chopped (Optional!)
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1 cup mayonnaise (or more, to taste)
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1 tablespoon to 1/3 cup prepared horseradish, to taste
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kosher salt and freshly ground black pepper, to taste
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