Warm Purple-and-Red Potato Toss


1 1/4 pounds small purple potatoes

1 1/4 pounds small red potatoes

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons horseradish

2 teaspoons lemon juice

1/2 teaspoon salt

1/2 teaspoon pepper

3 green onions, sliced

5 cooked bacon slices, crumbled

Salt to taste

Garnish: fresh arugula

Method of Preparation:

1. Bring potatoes and water to cover to a boil in a Dutch oven over medium-high heat. Cook 15 to 20 minutes or just until tender; drain well. Cool 15 minutes, and slice into wedges.

2. Whisk together mayonnaise and next 5 ingredients in a large bowl. Add potatoes, green onions, and 3 Tbsp. crumbled bacon; gently toss to coat. Season with salt to taste. Sprinkle with remaining bacon. Garnish, if desired.