Courtesy of Idaho Potato Commission
8Servings•10 MIn.Prep Time•15 MIn.Cook Time•30 MIn.Chill Time•
原料：
- 1 tsp. salt
- 3-1/2 lb. extra-large Idaho® potatoes, peeled and cut into 1-in. cubes
- 1 c. sour cream
- 1/2 c. mayonnaise
- 2 Tbsp. prepared horseradish
- 1 Tbsp. parsley, chopped
- 2 green onions, chopped
- 3 slices cooked bacon, crumbled
- 2 jalapeño peppers, seeded and diced
- 1/2 tsp. freshly ground pepper
- 4 hard-boiled eggs, cut into 1/2-in. cubes
说明：
- Fill a pot with 1 gallon of water, add salt and potatoes. Bring to a boil and cook until tender, about 12 min. Drain and cool.
- In a large mixing bowl, combine sour cream, mayonnaise, horseradish, parsley, green onions, bacon, jalapeños and ground pepper. Mix the ingredients until they are fully incorporated.
- Fold the potatoes and the eggs into the mixture. Cover and refrigerate until needed.
- Recipe courtesy of Brett Freifeld, Manager of Culinary Research, Hard Rock Cafe.
营养：
| 成分 | 数值 |
|---|
| Calories | 240 |
| Total Fat | 13g |
| Saturated Fat | 3g |
| Cholesterol | 80mg |
| Total Carbs | 27g |
| Fiber | 2g |
| Sugar | 2g |
| Protein | 6g |
| Sodium | 190mg |