Zesty Potato Salad

2 pounds red potatoes, peeled 
3/4 teaspoon salt, divided 
1/2 cup mayonnaise 
1/2 cup sour cream 
2 tablespoons prepared horseradish
1 tablespoon chopped fresh parsley 
1/2 teaspoon pepper 
3 bacon strips, cooked and crumbled
4 hard-boiled eggs, chopped 
2 green onions, sliced 

Place potatoes in a large saucepan and cover with water. 
Add 1/4 teaspoon salt. 
Bring to a boil. 
Reduce heat.
Cover and cook for 20 minutes or until tender.
Drain and cool.
Cut potatoes into cubes. 
In a large bowl, combine the mayonnaise, sour cream, horseradish, parsley, pepper and remaining salt. 
Stir in the potatoes, bacon, eggs and onions. 
Cover and refrigerate up to 24 hours. 

Yield: 6 servings.