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Horseradish Peppercorn Potato Salad

Ingredients

  • 3 lbs red potatoes, cut into bite-size cubes
  • 1/2 cup Horseradish Peppercorn Grille Sauce*
  • 1/3 cup scallions, chopped
  • 1/3 cup celery, minced
  • 4 strips of bacon, cooked and crumbled
  • 1/3 cup fresh parsley, chopped
  • 1 Tbsp. fresh dill, chopped
  • 1 clove garlic, minced
  • Salt and pepper

Directions

Cover potato cubes with water in a large saucepan. Add 2 teaspoons salt. Bring to a boil, then reduce heat to a simmer and continue to cook until potatos are fork tender. Drain and cool. Combine potatoes, Horseradish Peppercorn Grille Sauce, scallions, celery, bacon, parsley, dill, and garlic. Toss and season to taste with salt and pepper. Serve at room temperature. May be refrigerated 1-2 days (may need to add a little more dressing after storage).

Notes

* Available in The Little Traveler’s Gourmet Department

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