Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, bacon horseradish potato salad. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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Bacon Horseradish Potato Salad is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Bacon Horseradish Potato Salad is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook bacon horseradish potato salad using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Bacon Horseradish Potato Salad:
- Take 2 lb red potatoes
- Prepare 3 tbsp apple cider vinegar
- Take 4 each hard boiled eggs, chopped
- Prepare 1 cup mayo, more or less to taste
- Make ready 1 pinch kosher salt to taste
- Prepare 1 pinch black pepper to taste
- Get 6 each green onions, trimmed and cut into thin slices keeping the white pieces separated from the green
- Get 12 slice bacon, fried till crisp and crumbled
- Make ready 1 tbsp horseradish, up to a 1/3 cup to taste
I receive a small commission at no cost to you when you make a purchase using my link. In a large mixing bowl, combine mayo, sour cream, horseradish, pepper, and salt and stir till well blended add the crumbled bacon, potatoes, and pimentos and toss until blended once again cover with plastic wrap and chill until ready to serve. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender but. Whisk together mayonnaise, sour cream, horseradish, vinegar, sugar, salt, and pepper in a large bowl until smooth.
Instructions to make Bacon Horseradish Potato Salad:
- 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.
Add chives and potatoes and stir to coat. Place potatoes in a large saucepan and cover with water. The rest of the ingredients are fairly typical for a mayo-based potato salad, but that horseradish really makes it distinct." —lutzflcat From Coastal Living. I confess this isn't my kind of recipe (I have an aversion to mayo and I don't eat bacon!) but my husband loves horseradish AND potato salad. I add a couple of thinly sliced radishes to give the salad a little color (paprika is nice, too).
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