Potato Salad for 60 -70

  16 pounds baking potatoes, peeled cooked and cubed
  32 hard cooked eggs, chopped
  2 pounds sliced bacon, cooked and crumbled
  16 green onions, thinly sliced
  4 cups mayonnaise or salad dressing
  4 cups (32 ounces) sour cream
  1 cup prepared horseradish
  1/2 cup chopped fresh parsley
  2 Tbsp. salt
  2 Tbsp. pepper

  Toss potatoes, eggs, bacon and onions. Combine remaining ingredients mixing
until smooth, toss with potato mixture. Chill for several hours.
  Makes 60-70 servings.

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