Creamy Green Bean Salad With Horseradish & Bacon

• 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

1. Place potato quarters into a pot and cover with cold water; bring to a boil.
2. 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.
3. Drain and then sprinkle with vinegar and a little salt& pepper to taste; set aside to cool slightly.
4. Snap tough string ends off beans, then place beans into a pot with 1 cup water, cover, and let steam for about 3 minutes.
5. Drain in a colander and run under cold water to help cool beans off quickly.
6. Set colander into a bowl of ice water to cover beans and let sit 2 minutes to chill quickly.
7. Drain beans and pat dry, then cut each bean in half.
8. Stir together the dressing ingredients in a large bowl.
9. Add potatoes, beans, egg, bacon, and green onions, tossing gently.
10. Cover and chill well before serving.

red potatoes, white wine vinegar, salt, fresh green beans, cold water, bowl ice water, eggs, bacon, green onions, dressing, mayonnaise, sour cream, horseradish, fresh parsley, fresh chives, salt, black pepper

Taken from www.food.com/recipe/creamy-green-bean-salad-with-horseradish-bacon-63310 (may not work)