Country Potato Salad

"I had this recipe in my box for a long time but had never tried it. I wrote it on an index card, so I have no idea where it came from. I made some changes, so I'm adding them in. My favorite type of potato salad has lots of egg and yellow mustard, but with this one I was pleasantly suprised"

INGREDIENTS:

2 1/2 pounds of potatoes, peeled, diced and cooked until fork pokes easily, but still firm

4 hard-boiled eggs, chopped

1/2 cup green or red pepper, diced

1/2 cup onions, diced (the recipe called for green onions, but I only had vidalia)

6 pieces of bacon, cooked and crumbled (I used 12 pieces of the pre-cooked boxed bacon)

1/2 teaspoon dried dill

1/2 teaspoon dried parsley

1 clove garlic, minced

1/2 teaspoon celery seed (I omitted because I didn't have it).

1/2 teaspoon salt

1/2 teaspoon pepper

Dressing:

3/4 cup mayo (I use miracle whip)

2 Tablespoons sour cream

1 teaspoon horseradish

1 teaspoon dijon mustard

pinch oregano

pinch chives

DIRECTIONS:

In large serving bowl combine first set of ingredients. Set aside. In small bowl combine dressing ingredients, and toss with potato mixture. Chill for up to 24 hours.

Yield: 10 servings