Baked 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 (or to taste - this seems like a lot)
1/2 cup chopped fresh parsley
2 Tbsp. salt
2 Tbsp. pepper

Toss potatoes, eggs, bacon and onions. Combine remaining ingredients adding
horseradish bit by bit, until of desired taste and until mixture is smooth,
toss with potato mixture. Chill for several hours. Makes 60-70 servings