Reds Potato Salad Recipe

Reds Potato Salad Recipe

  • 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
  1. 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.
  2. 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.
  3. Garnish potato salad with radish roses and egg slices.
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