Congratulations to Heather Smith for Winning the 2009 Cookoff

on bringing smiles

This has always been a hit at get togethers. It's a little different twist on potato salad, and I've never had anyone not thoroughly enjoy it!

Ingredients:

3 tbsp FRENCH'S® Horseradish Mustard

2.5 lb medium potatoes

.5 lb strips of bacon

4 hard boiled eggs, chopped

.75 cup 3/4 c. thinly sliced celery & 5 green onions

2 oz jar of pimentos, drained

1.5 cup Mayonnaise

2 tbsp Dill pickle & 1 Tbsp juice

2 cup water

1 tbsp salt

2 tsp pepper

Directions:

Place potatoes in boiling water, cover & cook until tender, about 25 min. Drain, cool, peel & cut into cubes. Place potatoes in a large bowl. Add onion, eggs, celery, bacon, pimentos & pickle. Combine mayonnaise, horseradish mustard & pickle liquid; blend well. Stir into potato mixture; season with salt & pepper. Garnish with reserved onion tops