4 pounds potatoes, peeled and cut into chunks
1 ½ cups mayonnaise
½ cup sour cream
2 tablespoons yellow mustard (to taste)
2 tablespoons horseradish (to taste)
1 rib celery, finely chopped
6 scallions, white and green parts, chopped
1 pint cherry or grape tomatoes, quartered
¾ pound bacon, cooked and crumbled
salt to taste
ground black pepper to taste
In large pot, cover potatoes with cold water, bring to a boil. Boil potatoes until fork tender, allow to cool.
In large bowl, mix mayonnaise, sour cream, mustard, horseradish, celery, scallions, tomatoes, bacon, salt and pepper. Mix well, taste and adjust seasonings.
Add potatoes and mix until well combined. Refrigerate.