3 pounds red bliss potatoes, quartered
½ red onion, julienne
8 bacon slices, julienne
2 tablespoons Greenbrier Smoky Mustard
2 tablespoons Greenbrier Sweet Onion Horseradish Dip
1 cup Greenbrier House Mustard Dressing
½ cup scallions
- Cook potatoes in salted water. Reserve.
- Render bacon in a separate pan until almost crisp. Add onion and cook for one minute.
- Add precooked potatoes and heat through until browned on the outside.
- In a separate bowl, place potato and bacon mixture, Greenbrier Smoky Mustard, Greenbrier Sweet Onion Horseradish Dip, Greenbrier House Mustard Dressing, and scallions. Toss together and serve.