Creamy and flavorful, with a little crunch from the added pickles and radishes, this potato salad is sure to be a favorite. Just in time for Memorial Day, this is a must-have at your holiday picnic!
Ingredients:
- 3 pounds Yukon gold potatoes
- 2 tablespoons chives, finely chopped
- 2 tablespoons parsley, finely chopped
- 3/4 cup cucumber, diced
- 3/4 cup pickles, diced
- 4 hard boiled eggs, roughly chopped
- 5 radishes, thinly sliced
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon stone ground mustard
- 1/4 cup pickle juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Directions:
- Bring a large pot of water to a boil. Meanwhile, scrub and clean potatoes. Skins can be left on, or peeled. Cut into11/2 or 2 inch pieces. Add potatoes to water and cook until softs, about 10 minutes.
- Drain potatoes and run under cold water. Put potatoes in a large bowl and place in fridge to chill.
- Once chilled, take potatoes out add the chives, parsley, cucumber, pickles, eggs and radishes.
- In a small bowl, combine all of the dressing ingredients and whisk until smooth.
- Pour dressing over the salad and gently toss together until potatoes are coated.
- Garnish with chives, parsley and radishes.
