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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
1. 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.
2. 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
• For nutritional information and ingredients, click on Nutritional Info.
• Shelf life: 18 months unopened, up to 3 months opened.
Recipe courtesy of www.robertrothschild.com
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