GOLDEN POTATO SALAD

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Golden Potato Salad image

Provided by Lucy Severson

Categories     Salad     Egg     Potato     Side     Vegetarian     Quick & Easy     Spring     Bon Appétit     California

Yield Serves 8

Number Of Ingredients 11

3 pounds russet potatoes, peeled, cut into 1-inch pieces
4 hard-boiled eggs, peeled, yolks and whites separated
4 radishes, thinly sliced
8 sweet pickles, finely chopped
1 cup chopped celery
1 cup chopped onion
1 teaspoon dried mustard
2 tablespoons prepared mustard
2 tablespoons sweet pickle juice
1 cup light mayonnaise
1/4 cup milk

Steps:

  • Cook potatoes in large pot of boiling water until just tender. Drain. Transfer potatoes to large bowl and cool.
  • Mince egg whites. Add whites, radishes, pickles, celery and onion to potatoes. Mash yolks in medium bowl. Add dry mustard, prepared mustard and pickle juice. Add mayonnaise and milk and blend until smooth.
  • Pour dressing over potatoes and toss gently. Season with salt and pepper.

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