This Emerald Isle Potato and Green Bean Salad Recipe is a delightful blend of onion, horseradish, and dill, this dip makes for a great topping for baked potatoes. It is a delicious salad containing potatoes, green beans, mayonnaise, celery, green onion, bacon and Emerald Isle Onion Dill Horseradish Dip.
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
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.
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.
Recipe courtesy of www.robertrothschild.com