A spin on a traditional potato salad, this recipe utilizes the strong flavors of radishes. It also omits a main component found in many potato salad recipes: onion. This makes it a great option for those who don’t like the taste of fresh onions. The skin on red potatoes add the heartiness necessary to deliver a great punch. Be sure not to overcook the potatoes or the entire salad will simply turn to mush.
- 3 #s red potatoes, skin on, diced 1/2 in.
- 1 C radishes, quartered
- 4 hard boiled eggs, diced
- 1 C mayonnaise
- 1/4 C yellow prepared mustard
- 1/4 C + 4 T milk
- 1 t salt
- 1/2 t dill
- 1/2 t celery seed
- 1/2 t pepper
- 1 t onion powder
- 1/3 C fresh parsley, minced
Boil 10 minutes or until just tender.
In a separate large bowl, mix together mayo, mustard, milk, dill, celery seed, onion powder, salt, pepper and parsley.
Drain potatoes and transfer to large bowl. Mix together with sauce.
Fold in radishes and hard boiled eggs.
Refrigerate for at least 2 hours until chilled and ingredients have come together.
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