RED'S POTATO SALAD

Red's Potato Salad image

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

Provided by SFLOOKOUT

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 8h50m

Yield 50

Number Of Ingredients 16

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 30.9 g, Cholesterol 42 mg, Fat 8.4 g, Fiber 3.9 g, Protein 4.8 g, SaturatedFat 1.4 g, Sodium 152.3 mg, Sugar 1.9 g