T’s Potato Salad

Salad:

6 medium potatoes, cooked and chopped

1 cup celery, diced

3 - 4 hard-cooked eggs, diced

3 slices bacon, cooked to very crisp and diced or broken into pieces**

3 tablespoons green olives, chopped

1 tablespoon fresh parsley, chopped

1 -2 teaspoons fresh dill, minced

2 tablespoons fresh parsley, chopped

Dressing:

Dash cayenne pepper

1/4 teaspoon Penzey's Lemon Pepper

¼ teaspoon white pepper

1 teaspoon Penzey's Justice Seasoning or 1 green onion, chopped

½ cup mayonnaise

¼ cup sour cream

1-2 teaspoons Dijon Mustard

1 teaspoon horseradish - optional

1 tablespoon white wine vinegar

Garnish:

1 slice bacon, cooked crisp and chopped

Fresh parsley, chopped

Paprika

Mix all dressing ingredients together well in a small bowl.  Pour the dressing over the potato mixture and gently mix.  Chill until ready to serve.  Garnish with bacon, parsley, and egg. 

** I do not add my bacon until ready to serve.  Doing it this way the bacon is still crispy!!

 Serves 6-8