Idaho® Potato Salad with Jalapeño Peppers | Idaho Potato Commission

Ingredients

• 1 teaspoon salt
• 4 extra-large Idaho® potatoes (about 3 1/2 pounds), peeled and cut into
• 1-inch cubes
• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons prepared horseradish
• 1 tablespoon parsley, chopped
• 2 green onions, chopped
• 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