Dill-Ishous Potato Salad
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 3 lbs yukon gold potatoes or 3 lbs red bliss potatoes
- 7 tablespoons reduced-fat mayonnaise
- 6 tablespoons reduced-fat sour cream
- 2 tablespoons Dijon mustard
- 4 teaspoons apple cider vinegar
- 1 tablespoon horseradish
- 8 slices thick cut maple bacon (cut into 1/4in pieces)
- 2 tablespoons shredded parmesan cheese
- 3 1⁄2 tablespoons fresh dill
- 5 scallions (only the green parts)
- 6 dashes hot sauce
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons truffle oil, to drizzle
directions
- Place potatoes in cold water in a medium saucepan. Bring to a boil and turn down the heat to medium, letting them cook until fork tender, about 15 minutes. In a skillet sauté the bacon on medium low heat until crispy. Place crispy bacon on a plate lined with a paper towel and discard the grease.
- Chop dill and scallions set aside.
- Drain the potatoes and let cool in a colander or on a sheet pan for about 8 minutes.
- In a large bowl combine mayo, sour cream, Dijon mustard, vinegar, horseradish, hot sauce, dill, 3/4 of the scallions, salt and pepper. Stir till well mixed.
- Cut potatoes in 1/4's and add to dressing bowl. Add bacon and the Parmesan cheese then gently fold it all together coating potatoes in the dressing.
- Garnish with remaining scallions and drizzle with the truffle oil.
- Serve warm or at room temperature.
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