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Ingredients

• 1 1/4 pounds small purple potatoes
• 1 1/4 pounds small red potatoes
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons horseradish
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 green onions, sliced
• 5 cooked bacon slices, crumbled
• Salt to taste
• Garnish: fresh arugula

Description

Prep: 15 Min., Cook: 20 Min., Cool: 15 Min. Use Purple And Red Potatoes About The Size Of An Average Tomato. To Retain Color, Cook Purples In Their Jackets. Our Test Kitchens Prefers To Cook Potatoes For Potato Salad Uncut And In Their Peels. Cut Potatoes

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