1 Tablespoon fresh dill, stems removed and chopped
1 clove garlic, minced
Salt and pepper
Cover potatoes with water in a large saucepan. Add 2 teaspoons salt. Bring to a boil, reduce heat to a simmer and continue to cook until the potato cubes are fork tender. Drain and cool completely
Combine the potatoes, Horseradish Peppercorn Grille Sauce, scallions, celery, bacon, parsley, dill, and garlic. Toss and season to taste with salt and pepper. Serve at room temperature. May be refrigerated 1-2 days (a little more dressing may need to be added after storage).