Red’s Potato Salad

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
• 1/2 teaspoon dried basil
• 1/4 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.