CREAMY BACON POTATO SALAD

Creamy Bacon Potato Salad image

Provided by Francine Lizotte

Time 15m

Number Of Ingredients 14

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4 large red potatoes, washed, cooked and cut into small pieces
freshly ground black pepper, to taste (i always use mixed peppercorns)
1 1/2 Tbsp fresh parsley, chopped
cayenne pepper, to taste (optional)
1/4 tsp ground himalayan sea salt
1/4 c mayonnaise
1/4 c miracle whip® (substitute mayonnaise for a gluten-free recipe)
1 Tbsp (heaping) prepared mustard
1/2 Tbsp creamy horseradish
3 large green onions, finely chopped
2 large radishes, washed and finely chopped
4 large slices bacon, cooked and crumbled
1 Tbsp fresh chives, finely chopped
1 Tbsp fresh dill, finely chopped

Steps:

1. 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.
2. 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.
3. Add potatoes and gently stir to coat. Cover and transfer to the refrigerator for 2 hours or until ready to serve.
4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=bUeaYW56_Yw