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Red's Potato Salad

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Recipe Summary Red's Potato Salad

This recipe was used in family's catering business for over 40 years; even today it receive lots of compliments.

Ingredients | Courtney Hadwin Today

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

½ teaspoon dried basil

¼ teaspoon ground white pepper

6 radishes, cut into roses

3 large hard-boiled eggs, sliced

Directions

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.

Info | Courtney Hadwin Today

prep: 30 mins cook: 20 mins additional: 8 hrs total: 8 hrs 50 mins Servings: 50 Yield: 1 gallon

TAG : Red's Potato Salad

Salad, Potato Salad Recipes, Dairy-Free Potato Salad Recipes,

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