Preparation Info

Horseradish Peppercorn Potato Salad

Made With Our


  • 3 pounds red potatoes, washed and cut into bite size pieces
  • 1/2 cup Horseradish Peppercorn Grille Sauce
  • 1/3 cup scallions, chopped
  • 1/3 cup celery, minced
  • 4 strips of bacon cooked and crumbled
  • 1/3 cup fresh parsley, stems removed and chopped
  • 1 Tablespoon fresh dill, stems removed and chopped
  • 1 clove garlic, minced
  • Salt and pepper


  1. 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
  2. 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).