Potato Salad

By North Star


16 pounds baking potatoes, peeled cooked and cubed
32 hard cooked eggs, chopped
2 pounds sliced bacon, cooked and crumbled
16 green onions, thinly sliced
4 cups mayonnaise or salad dressing
4 cups (32 ounces) sour cream
1 cup prepared horseradish
1/2 cup chopped fresh parsley
2 Tbsp. salt
2 Tbsp. pepper

Toss potatoes, eggs, bacon and onions. Combine remaining ingredients mixing
until smooth, toss with potato mixture. Chill for several hours.
Makes 60-70 servings.