Picnic Potato Salad - Serves 6

ingredients

• 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

directions

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.

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Horseradish Aioli Item: 111311 $7.50