My Mother's Potato Salad, with radishes
Ingredients
4 lbs red potatoes
5 hard-boiled eggs, separated
1 small red onion, diced
1 celery stalk, diced
1 large carrot, peeled and chopped
1 cup red radishes, chopped
1 green bell pepper, chopped (optional)
1 cup Mayonnaise
1 tbsp Spicy Horseradish Mustard
3 tsp Midwestern Garden Radish
Sea Salt and Black Pepper to taste
Preparation
1
Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool.
2
Peel potatoes and cut into roughly 1 inch pieces.
3
Chop egg whites.
4
In a large bowl, toss together potato, egg whites, peppers, radishes, peppers, carrots and onions.
5
Using a fork, mash the yolks in a small bowl; Midwestern Garden Radish, mayonnaise, and mustard, stirring until well blended.
6
Gently stir yolk mixture into potato mixture; adjust seasoning to taste with Salt and Pepper.
7
Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).
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About
She is always searching for simple recipes that say something special, ideas for make ahead dishes that keep a hostess from being in the kitchen all day. She has made a more than a few great salads in her day. This potato salad is one that never gets old.
Added:
Thursday, September 11, 2014 - 3:25pm
