Everyone has their favorite Potato Salad recipe. Mine combines fork-tender potatoes, a tart marinade and then a creamy mustard dressing enriched by chopped hard-boiled eggs. Mix that up with the cooling crunch of celery and radishes and call it one of the best versions you'll ever put between your lips.
I served this crowd-pleasing side at my Fourth of July fete, but it's not only for Independence Day, no matter the name. Serve it anytime you like...
Independence Day Potato Salad
3 lbs. small boiling potatoes cut into bite-sized pieces
Marinade:
1/2 cup olive oil
1/4 cup cider vinegar
1 i/2 tsp salt
1 tsp dry mustard
1/2 cup chopped scallions
1/8 tsp pepper
A few dashes of cayenne to taste
Dressing:
1 1/2 cups mayonnaise
1 1/2 TBSP Dijon mustard
3 chopped hard-boiled eggs
1 cup chopped celery
1/2 cup thinly-sliced radishes
Cook potatoes until done. Drain and let cool for 20 minutes while making the marinade. Whisk together olive oil, cider vinegar and the rest of the marinade ingredients. Pour over warm potatoes. Let sit for a half-hour. Combine dressing ingredients. Toss with potatoes. Add celery and radishes and toss gently. Refrigerate for at least 4 hours or, if possible, overnight before serving.
Comments