Emerald Isle Potato and Green Bean Salad

A delicious salad containing potatoes, green beans, mayonnaise, celery, green onion, bacon and Emerald Isle Onion Dill Horseradish Dip (sold here at The Cook's Station).

Ingredients:

1 lb. Red skin potatoes, diced large
1/4 lb. Fresh green beans
1/3 cup Mayonnaise
1/4 cup Robert Rothschild Farm Emerald Isle Onion Dill Horseradish Dip
1/4 cup Celery, diced fine
3 Tbsp. Green onion, diced
Salt and pepper to taste
1-2 Bacon strips, cooked, crisp, chopped
1 Egg, hard-boiled, chopped, optional

Directions:
Bring a large pot of water to boil. Add potatoes and boil for 6-8 minutes. Add green beans and cook until potatoes and beans are fork tender. Drain potatoes and green beans in a colander and allow to cool completely.

Meanwhile, combine mayonnaise, Emerald Isle Onion Dill Horseradish Dip, celery and green onion in a large mixing bowl. Fold the potatoes and green beans into mayonnaise mixture. Season with salt and pepper, top with chopped bacon and add chopped hard boiled egg if desired.



  • A delightful blend of onion, horseradish, and dill, this dip makes for a great topping for baked potatoes.

  • You'll have everyone declaring "Erin Go Braugh" when you serve this over roast beef or poached salmon.
  • Also perfect as a topping for broiled fish or as a dip for fresh chilled vegetables.
  • Kosher
  • Gluten Free
  • Allergens: Soy, Egg
  • Shelf life: 18 months unopened, up to 3 months opened.

Recipe courtesy of www.robertrothschild.com