Bacon Horseradish Potato Salad. This creamy potato, bacon, and egg salad gets an added zip from the prepared horseradish in the dressing. Three ingredients really enhance this potato salad s flavor: bacon dill and horseradish the last of which I will increase in the future. This potato salad is made with red, white and blue potatoes, bleu cheese, creamy greek yogurt and horseradish dressing and red peppers and bacon.

This recipe is perfect for a summer cookout as a side dish for burgers and hot dogs. Categories: Potato Salad Potato Side Dish Gluten Free. This warm potato salad recipe is a play off a simple potato salad recipe that my family has been using forever. You can cook Bacon Horseradish Potato Salad using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Bacon Horseradish Potato Salad

It's 2 lb of red potatoes.
You need 3 tbsp of apple cider vinegar.
It's 4 each of hard boiled eggs, chopped.
It's 1 cup of mayo, more or less to taste.
You need 1 pinch of kosher salt to taste.
You need 1 pinch of black pepper to taste.
You need 6 each of green onions, trimmed and cut into thin slices keeping the white pieces separated from the green.
It's 12 slice of bacon, fried till crisp and crumbled.
Prepare 1 tbsp of horseradish, up to a 1/3 cup to taste.

It is a mayo and mustard based sauce, with just a touch of vinegar and sugar to balance the I hope you enjoy it as much as my family does! Warm Potato Salad with Bacon and Horseradish. This potato salad with horseradish follows the same idea, replacing the vinegar with a bright lemon-scallion-anchovy dressing and adding parsley and yellow peppers for some textural variation. Naturally, we've kept the bacon around.

Bacon Horseradish Potato Salad instructions

Bring a large pot of water to a boil and salt generously. Add potatoes to water and return to a boil, then lower heat to a simmer. Cook potatoes just until fork tender and drain in a colander. Let set for 3-4 minutes. Transfer the still hot potatoes to a large mixing bowl. Stir in the thinly sliced white onion parts and drizzle the apple cider vinegar over the top and gently toss. Cover with plastic wrap and put into the refrigerator to chill completely before proceeding..
When potatoes are cold through and through, remove the plastic wrap and add the crumbled bacon (reserving 2 tablespoons for garnish), chopped hard boiled egg, mayo, horseradish, and thinly sliced onion greens (reserving 2 tablespoons for garnish). Gently toss to combine and adjust taste to suit. Cover tightly and refrigerate for at least 2 hour, but preferably overnight before serving. Before serving, stir well and taste, adjusting taste to suit. Garnish with reserved thinly sliced onion greens and crumbled bacon..
Can be stored in refrigerator for 3 to 4 days..

The secret step in this Potato Salad is pouring French Dressing over the cooked potatoes Mrs Brodie's recipe calls for Horseradish Relish which is stronger. However, this is quite hard to find here in Australia so I Bacon Potato Salad. Combine potatoes, bacon, eggs, and onions in a large bowl, tossing gently. Combine mayonnaise, sour cream, horseradish, parsley, salt, and pepper in another bowl. Combine this mixture gently with the potatoes.