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      Warm Purple-and-Red Potato Toss

      Ingredients:

      1 1/4 pounds small purple potatoes

      1 1/4 pounds small red potatoes

      1/2 cup mayonnaise

      1/2 cup sour cream

      2 tablespoons horseradish

      2 teaspoons lemon juice

      1/2 teaspoon salt

      1/2 teaspoon pepper

      3 green onions, sliced

      5 cooked bacon slices, crumbled

      Salt to taste

      Garnish: fresh arugula

      Method of Preparation:

      1. Bring potatoes and water to cover to a boil in a Dutch oven over medium-high heat. Cook 15 to 20 minutes or just until tender; drain well. Cool 15 minutes, and slice into wedges.

      2. Whisk together mayonnaise and next 5 ingredients in a large bowl. Add potatoes, green onions, and 3 Tbsp. crumbled bacon; gently toss to coat. Season with salt to taste. Sprinkle with remaining bacon. Garnish, if desired.

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