DirectionsNote: Wash hands with soap and water.
1. Cut potatoes into 1-inch pieces. Place potatoes and 1 tsp salt in a saucepan and cover with water. Bring to a boil, reduce heat and simmer until potatoes are fork-tender. Drain and set aside to cool.
2. In a large bowl, combine the sour cream, Horseradish Aioli, peas, bacon, scallions and parsley. Add potatoes and stir gently to combine. Season with salt and pepper to taste. Serve at room temperature.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!