Stonewall Kitchen Picnic Potato Salad

Recipe Thumbnail

Wine Pairing: Serra Da Estela Albarino, 750 ml.
The bright clean finish of Albarino provides great balance to the rich aioli potato salad.

Recipe by:



1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Cut potatoes into 1-inch pieces. Place potatoes and 1 teaspoon 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.

4. 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.

5. Serve at room temperature.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit!