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.