Boston Brown Potato Salad
5 large baking potatoes, peeled and cut into bite size cubes (1")
3 tablespoons vegetable oil
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons yellow mustard (to taste)
2 tablespoons horseradish (to taste)
7 slices bacon, cooked and crumbled
1/2 cup black olives, sliced
6 scallions, white and green parts, chopped
1 rib celery, finely chopped
salt to taste
ground black pepper to taste
Preheat oven to 400 degrees, Spray a baking sheet with non-stick cooking spray.
Toss potatoes with vegetable oil in large bowl. Place potatoes on baking sheet in a single layer. Place baking sheet on lowest rack in oven and roast for 40 - 50 minutes, or until golden brown, turning potatoes every 10 minutes. Remove from oven and cool.
Meanwhile in a large bowl, mix together mayonnaise, sour cream, mustard, horseradish, bacon, olives, scallions, celery, salt and pepper until well combined. Taste for seasoning.
When potatoes are cooled, toss with mayonnaise mixture.
Chill. Stir well before serving.