Creamy Bacon Potato Salad

• 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

1. 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.
2. 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.

red potatoes, fresh ground black pepper, fresh parsley, cayenne pepper, salt, mayonnaise, miracle, mustard, horseradish cream, green onions, radishes, bacon, fresh chives, fresh dill

Taken from www.food.com/recipe/creamy-bacon-potato-salad-536116 (may not work)