Country Potato Salad with Jalapeno Peppers
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
Directions:
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