Preparation Info

Picnic Potato Salad


  • 1 1/2 pounds small red potatoes, with skin on
  • 1 teaspoon salt
  • 1/3 cup sour cream
  • 1/4 cup Stonewall Kitchen Horseradish Aioli
  • 1/2 cup frozen peas, thawed
  • 2 pieces bacon, cooked and chopped
  • 2 tablespoon scallions, chopped
  • 2 tablespoons parsley, chopped
  • Salt and pepper to taste


  1. Cut potatoes into 1-inch pieces. Place potatoes and 1 teaspoon salt in a saucepan and cover with water. Bring to a boil, reduce heat and simmer until potatoes are fork tender. Drain and set aside to cool.
  2. In a large bowl combine the sour cream, aioli, peas, bacon, scallions, and parsley. Add potatoes and stir gently to combine. Season with salt and pepper to taste. Serve at room temperature.

Stonewall Kitchen Ingredients

Horseradish Aioli

Horseradish Aioli

Item: 111311
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