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“This is simply the most flavorful potato salad ever”

Ingredients Nutrition


  1. 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.
  2. Chop dill and scallions set aside.
  3. Drain the potatoes and let cool in a colander or on a sheet pan for about 8 minutes.
  4. 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.
  5. 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.
  6. Garnish with remaining scallions and drizzle with the truffle oil.
  7. Serve warm or at room temperature.

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