I learned to love food and cooking from 3 amazing women. Grandma taught me about taste and technique. Nana taught me to make something elegant from nothing. My Mum continues to teach me that good food does not have to be slaved over.
She is always searching for simple recipes that say something special, ideas for make ahead dishes that keep a hostess from being in the kitchen all day. She has made a more than a few great salads in her day. This potato salad is one that never gets old. It goes with hot dogs and beans as easily as it does with a Sunday roast. It is an amalgamation of some of my favorite flavors, especially the radishes.
- 4 lbs red potatoes
- 5 hard-boiled eggs, separated
- 1 small red onion, diced
- 1 celery stalk, diced
- 1 large carrot, peeled and chopped
- 1 cup red radishes, chopped
- 1 green bell pepper, chopped (optional)
- 1 cup Mayonnaise
- 1 tbsp Spicy Horseradish Mustard
- 3 tsp Midwestern Garden Radish
- Sea Salt and Black Pepper to taste
Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes and cut into roughly 1 inch pieces. Chop egg whites. In a large bowl, toss together potato, egg whites, peppers, radishes, peppers, carrots and onions. Using a fork, mash the yolks in a small bowl; Midwestern Garden Radish, mayonnaise, and mustard, stirring until well blended. Gently stir yolk mixture into potato mixture; adjust seasoning to taste with Salt and Pepper. Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).
More great salads from people who inspire me:
Photo Credit: Julie T Cecchini