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Potato and Green Bean Salad


1 lb.  Red skin potatoes, diced large
1/4 lb.  Green beans, fresh
1/3 cup  Mayonnaise
1/4 cup  Emerald Isle Onion Dill Horseradish Dip
3 Tbsp.  Green onion, diced
2 medium  Tomatoes, cut in wedges
Salt and pepper to taste
1 - 2  Bacon strips, cooked, crisp, chopped, optional
1  Hard-boiled egg, 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 and green onion in a large mixing bowl. Fold the potatoes and green beans into mayonnaise mixture. Add tomato wedges and toss lightly. Season with salt and pepper. Top with bacon and hard-boiled egg if desired.


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