Potato Salad With Bacon And Fresh Herbs

• 3 pounds Red Potatoes, Washed And Cut Into Bite-Sized Chunks
• 1 Tablespoon Olive Oil
• 1-1/2 cup Mayonnaise
• 1 Tablespoon Horseradish Sauce ((not Prepared Horseradish, But The Sauce You Find Near The Mayo)
• 4 ounces, weight Cream Cheese
• 1/4 whole Onion, Diced
• 1/4 slices Hamburger Sliced Pickles, Diced
• 1/4 cups Pickled Jalapeno Peppers, Diced
• 1/4 cups Pitted Green Olives, Diced
• 3 sprigs Rosemary, Crushed (or 1 Tsp Dried)
• 4 slices Bacon, Cooked Until Crispy Then Crumbled
• 3 sprigs Fresh Thyme, Crushed (or Substitute 1/2 Teaspoons Dried For The 3 Sprigs Of Fresh)

1. Fill a Dutch oven with water and bring it to a boil over high heat. Once you hit a boil, drizzle the water with a bit of olive oil and add the potatoes. Boil until fork tender. This should take about 10 minutes but make sure to test with a fork. When done remove the pot from the heat.
2. If you have a stand mixer, it will definitely come in handy right now. If not, use a large mixing bowl with a big wooden spoon.
3. Drain the potatoes and dump them into the bowl of the mixer (or another large bowl). Add the rest of the ingredients and use your mixer to combine everything on the "stir" setting for just a minute or two. Be careful-we don't want mashed potatoes.
4. Salt and pepper to taste. Do not leave this part out.
5. Enjoy!

red potatoes, olive oil, mayonnaise, horseradish sauce, weight cream cheese, ubc, ubc, ubc, ubc, rosemary, bacon, thyme

Taken from tastykitchen.com/recipes/salads/potato-salad-with-bacon-and-fresh-herbs/ (may not work)