Creamy Green Bean Salad With Horseradish & Bacon - cooking recipe

Ingredients

2 lbs red potatoes, cut into quarters,skins on,plus water to cook them in
2 tablespoons white wine vinegar
salt and black pepper, to taste
3/4 lb fresh green beans
1 cup cold water
1 bowl ice water
2 large hard-boiled eggs, chilled,peeled & chopped
5 slices bacon, cooked and crumbled
3 green onions, sliced
Dressing
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
salt, to taste
black pepper, to taste

Preparation

Place potato quarters into a pot and cover with cold water; bring to a boil.
Cook in boiling salted water to cover, 15 to 20 minutes or until fork tender, but do not overcook- you want them tender, but firm enough to hold together in salad.
Drain and then sprinkle with vinegar and a little salt& pepper to taste; set aside to cool slightly.
Snap tough string ends off beans, then place beans into a pot with 1 cup water, cover, and let steam for about 3 minutes.
Drain in a colander and run under cold water to help cool beans off quickly.
Set colander into a bowl of ice water to cover beans and let sit 2 minutes to chill quickly.
Drain beans and pat dry, then cut each bean in half.
Stir together the dressing ingredients in a large bowl.
Add potatoes, beans, egg, bacon, and green onions, tossing gently.
Cover and chill well before serving.