A perfect picnic side dish.
|2 lbs||(900 g) mini new potatoes, cut in half|
|1 tsp||salt (for boiling potatoes)|
|1 Pkg||Maple Leaf® ready crisp bacon|
|1 cup||(227 ml) Mayonnaise|
|1||small red onion, diced|
|1||large dill pickle, minced|
|1/4 cup||(60 ml) prepared horseradish|
|2 tbsp||(30 ml) apple cider vinegar|
|3 tbsp||(45 ml) sugar|
|1 tbsp||(15 ml) Dijon mustard|
|1/2 tsp||(2.5 ml) salt|
|1/2 tsp||(2.5 ml) ground black pepper|
|1 tbsp||(15 ml) minced fresh garlic|
|1/2 cup||(120 ml) chopped fresh chives|
|1 1/2 cups||(350 ml) fried onions|
|6||eggs, boiled and chopped|
Scrub potatoes and cut in half so that all potatoes are equal size. Place potatoes in a large pot and cover with salted cold water. Bring to a boil and then reduce heat and simmer potatoes for 15 to 20 minutes or until potatoes are tender when poked with a fork. Drain water.
Leave the potatoes in pot and return the pot to still-hot (turned off) burner. Leave lid off of pot and allow potatoes to steam dry for a few minutes.
In a bowl mix together all the ingredients except the potatoes, fried onions and half of the bacon. Carefully fold in the mayo horseradish dressing into the warm potatoes. Transfer potato salad to a serving dish, top with bacon and fried onions.
Serve warm or chilled.
Don’t throw away that pickle juice, try adding a few drops to your potato salad for an extra acidic kick.
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