Colcannon Potato Salad

Ingredients

• 4 cups (24 oz) Yellow Petite Potatoes, washed and halved
• 2-3 cloves Garlic, smashed
• 2 tablespoons (30 g) Rice Vinegar
• Salt
• Pepper
• 2 cups (75 g) Brussels Sprout Petals, blanched
• ½ cup (55 g) Green Onions, sliced
• ¼ cup (13 g) Parsley, chopped
• ¾ cup (3-4 slices) Deli Corned Beef, baked and crumbled
• ¼ cup (15 g) Sour Cream and Onion Potato Chips, crushed
• 1 teaspoon (2 g) Cracked Black Pepper
• Horseradish Mustard Vinaigrette
• ¼ cup (60 mL) Rice Vinegar
• 2 tablespoons (32 g) Honey
• 2 tablespoons (28 g) Stone Ground Mustard
• 2 tablespoons (28 g) Dijon Mustard
• ¼ cup (60 mL) Extra Virgin Olive Oil
• 1 tablespoon + 1 teaspoon (20 g) Horseradish