5 extra-large red potatoes (about 3 1/2 pounds), peeled and cut into 1-inch cubes
1 tsp. salt
1 cup sour cream
1/2 cup mayonnaise
1 tablespoons prepared horseradish
½ red onion, chopped
2 stalks chopped celery
3 slices cooked bacon, crumbled
2 jalapeño 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, red onions, celery, bacon, jalapeños and ground pepper. Mix the ingredients together until well blended.
- Fold the potatoes and eggs into the mixture. Cover and refrigerate for 30 min.
- Garnish with a sprinkling of paprika.