Preparation Info

Picnic Potato Salad

Made With Our

Horseradish Aioli

Base $7.95
Item: 111311


  • 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.