- 40 baby russet potatoes
- 6 large hard-boiled eggs - whites diced, yolks whole
- 3 stalks celery with leaves, diced
- 5 green onions, sliced
- 4 radishes, minced
- 2 cups mayonnaise
- 3 tablespoons sweet pickle relish
- 3 tablespoons whole grain mustard
- 2 tablespoons dried chives
- 2 tablespoons mustard-mayonnaise sandwich sauce (such as Durkee® Famous Sauce®)
- 1 tablespoon dried parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground white pepper
- 6 radishes, cut into roses
- 3 large hard-boiled eggs, sliced
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain, cool, and cut into quarters.
- Stir potatoes, diced egg whites, whole egg yolk, celery, green onions, and minced radishes together in a large bowl. Add mayonnaise, pickle relish, mustard, chives, mustard-mayonnaise sandwich sauce, parsley, kosher salt, basil, and white pepper; carefully stir until well-combined and coated. Cover the bowl with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.
- Garnish potato salad with radish roses and egg slices.
04/10/2018
recipepes.com
Red's Potato Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
