CREAMY BACON POTATO SALAD

Name: CREAMY BACON POTATO SALAD
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 4 red potatoes, cooked and cut into small pieces; 1/4 teaspoon fresh ground black pepper (to taste); 1 1/2 tablespoons fresh parsley, chopped; 1/4 teaspoon cayenne pepper (to taste); 1/4 teaspoon sea salt (to taste); 1/4 cup mayonnaise; 1/4 cup Miracle Whip; 1 tablespoon prepared mustard; 1/2 tablespoon horseradish cream; 3 large green onions, finely chopped; 2 large radishes, finely chopped; 4 slices bacon, cooked and crumbled; 1 tablespoon fresh chives, finely chopped; 1 tablespoon fresh dill, finely chopped

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Recipe by CLUBFOODY

Simple and yet incredibly flavorful, this potato salad has just enough zip to make it deliciously different from others! VIDEO https://www.youtube.com/watch?v=bUeaYW56_Yw

READY IN: 35mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

4

red potatoes, cooked and cut into small pieces
¹⁄₄

teaspoon fresh ground black pepper (to taste)
1 ¹⁄₂

tablespoons fresh parsley, chopped
¹⁄₄

teaspoon cayenne pepper (to taste)
¹⁄₄

teaspoon sea salt (to taste)
¹⁄₄

cup mayonnaise
¹⁄₄

cup Miracle Whip
1

tablespoon prepared mustard
¹⁄₂

tablespoon horseradish cream
3

large green onions, finely chopped
2

large radishes, finely chopped
4

slices bacon, cooked and crumbled
1

tablespoon fresh chives, finely chopped
1

tablespoon fresh dill, finely chopped

DIRECTIONS

Bring potatoes to a boil; cook for 8 to 15 minutes or until they’re tender enough to bite through easily. Drain potatoes and spread them on a baking sheet in a single layer to cool. Add pepper, parsley, cayenne pepper, and sea salt. When potatoes are no longer steaming, transfer them to the refrigerator to chill.
Meanwhile, combine in a large bowl mayo, Miracle Whip®, mustard, and horseradish. Stir well before adding green onions, radishes, bacon, chives and dill; stir once again. Add potatoes and gently stir to coat. Cover and transfer to the refrigerator for 2 hours or until ready to serve.

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