Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, bacon horseradish potato salad. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Bacon Horseradish Potato Salad is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Bacon Horseradish Potato Salad is something that I’ve loved my entire life. They are fine and they look fantastic.
A Potato Salad you'll make again and again… This recipe is from the mother of a good friend, and thus I originally named this recipe in her honour Mrs Brodie's recipe calls for Horseradish Relish which is stronger. 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.
To get started with this particular recipe, we must prepare a few ingredients. You can have 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:
- Get 2 lb red potatoes
- Take 3 tbsp apple cider vinegar
- Get 4 each hard boiled eggs, chopped
- Take 1 cup mayo, more or less to taste
- Get 1 pinch kosher salt to taste
- Make ready 1 pinch black pepper to taste
- Make ready 6 each green onions, trimmed and cut into thin slices keeping the white pieces separated from the green
- Prepare 12 slice bacon, fried till crisp and crumbled
- Make ready 1 tbsp horseradish, up to a 1/3 cup to taste
Combine mayonnaise, sour cream, horseradish, parsley, salt, and pepper in another bowl. Combine this mixture gently with the potatoes. Potato Salad with Dill + Horseradish Aioli — A Thought For Food. What a week! · To serve these bacon-wrapped potatoes as an appetizer, simply leave in the toothpicks they were secured and baked with.
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.
Horseradish Potato Salad is the perfect creamy potato salad with one heck of a kick. Craving potato salad one evening, I found that I didn't have all of the proper ingredients for traditional potato salad. I substituted cabbage for celery but was running out of mayonnaise. It's this Warm Bacon Potato Salad with Bacon and Onion. So very similar to the one I loved so when we traveled in Germany, it's warm, bacon-y, light, and has no mayonnaise, eggs, or mustard.
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