Instructions

1. Cook the Potatoes:

• Place the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork. Drain and let them cool completely. Once cooled, cut the potatoes into bite-sized pieces.

2. Cook the Rashers:

• While the potatoes are cooling, cook the Truly Irish Beechwood Smoked Rashers or Traditional Rashers in a large skillet over medium heat until crispy. Remove from the skillet and drain on paper towels. Once cooled, crumble the rashers into small pieces.

3. Prepare the Dressing:

• In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Season with salt and pepper to taste.

4. Assemble the Potato Salad:

• Add the cooled, cut potatoes, red onion, celery, crumbled rashers, chives, and parsley to the bowl with the dressing. Gently toss to combine all the ingredients until the potatoes are well coated with the dressing. Adjust seasoning with more salt and pepper if needed.

5. Garnish and Chill:

• Transfer the potato salad to a serving bowl and garnish with additional chopped chives and parsley for a fresh, colorful touch. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.