Independence Day Recipes!

RECIPE

• 5 pound Red or Yukon Gold Potatoes – 1″ diced
• 1/2 cup Thick-Cut Apple Wood Smoked Bacon – coarse chopped
• 1/2 cup Green Onion – thinly sliced
• 1/4 cup Fresh Dill – coarse chopped
• 1/4 cup Fresh Italian Parsley – coarse chopped
• 1/4 cup Fresh Tarragon – coarse chopped

DRESSING

• 2 cups Mayonnaise
• 1/4 cup Granulated Sugar
• 1/4 cup Apple Cider Vinegar
• 1/4 cup Champagne Vinegar
• 1/2 cup Whole Grain Mustard
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Cook potatoes in boiling water until tender (not too soft), quickly cool in an ice water bath replacing the ice and water as it warms.

Cook the bacon until just crisp, allow to cool then dice or crumble by hand and set aside for later use.

Prepare the dressing while potatoes cool and refrigerate for later use.

De-stem the herbs and if you prefer coarsely chop.

Thinly slice the green onions, including the white part.

If the potatoes are cool enough, then dice into bite-size cubes and place in a large bowl.

Add all of the prepared items (bacon, herbs, onion and dressing) to the potatoes and mix until all ingredients are equally distributed.

Keep chilled until ready to serve.