Creamy Bacon Potato Salad - cooking recipe

Ingredients

4 red potatoes, cooked and cut into small pieces
1/4 teaspoon fresh ground black pepper (to taste)
1 1/2 tablespoons fresh parsley, chopped
1/4 teaspoon cayenne pepper (to taste)
1/4 teaspoon sea salt (to taste)
1/4 cup mayonnaise
1/4 cup Miracle Whip
1 tablespoon prepared mustard
1/2 tablespoon horseradish cream
3 large green onions, finely chopped
2 large radishes, finely chopped
4 slices bacon, cooked and crumbled
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh dill, finely chopped

Preparation

Bring potatoes to a boil; cook for 8 to 15 minutes or until they're tender enough to bite through easily. Drain potatoes and spread them on a baking sheet in a single layer to cool. Add pepper, parsley, cayenne pepper, and sea salt. When potatoes are no longer steaming, transfer them to the refrigerator to chill.
Meanwhile, combine in a large bowl mayo, Miracle Whip(R), mustard, and horseradish. Stir well before adding green onions, radishes, bacon, chives and dill; stir once again. Add potatoes and gently stir to coat. Cover and transfer to the refrigerator for 2 hours or until ready to serve.