- 4 medium potatoes*
- 1/2 lb bacon
- 1/3 medium red onion
- 5 green onions
- 2 oz pea shoots
- 3 oz radish shoots
- 6 hard boiled eggs
- 1 C miracle whip
- 1/4 C whipping cream
- 1/4 C apple cider vinegar
- 1 T Beau Monde Seasoning
- 1 t salt
- pepper to taste
Boil and cool potatoes. *Note: use a baking variety potato, do not over cook and do your best to coarse chop potatoes all the same size. You want them to cook evenly and still be firm when you drain and cool them. Overcooked pieces will turn your salad into mush.
Cook bacon and set aside to cool.
Chop onions and shoots medium to fine depending on how chunky you like your salad. Slice eggs. GENTLY toss these ingredients together in a large bowl.
In a separate bowl or cup whisk together dressing ingredients.
Toss dressing, potatoes and veggies together and refrigerate until cool or up to 3 days.
Easy and delicious substitutions:
- Swap the bacon for 1/2 C dill pickles chopped medium and 1/2 C minced fresh dill weed.