Dill Pickle Hummus & Naturally Smoked Bacon Potato Salad

Ingredients

• 4 oz | Dill Pickle Hummus
• 2 1/2 oz, chopped | Kosher Dill Pickle Chips
• 4 | Egg, hard boiled, chopped
• 1 lb | Red potatoes, quartered
• 1/4 c | Red onion, diced
• 1/2 c | Celery, diced
• 4 | Radish, quartered
• 1 tbsp | Dill, fresh, chopped, divided
• 2 oz, chopped | Naturally Smoked Traditional Bacon - Fully Cooked

Method

1. Put potatoes in a pot, cover with salt water and place on stove over high heat
2. Bring to a boil and reduce to a simmer
3. Simmer potatoes until fork tender, approximately 10 min
4. Drain potatoes and lay on a sheet tray to cool
5. In a mixing bowl, combine, hummus, half of bacon, eggs, onions, radish, pickles, celery, and 1/2 Tbsp dill and mix
6. Add cooled potatoes and toss until coated
7. Place into a serving bowl and garnish with 1/2 Tbsp of fresh dill, and remaining bacon