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Red's Potato Salad
Recipe by:
SFLOOKOUT
This recipe was used in my family's catering business for over 40 years - even today when I make it, I receive lots of compliments.
Ready in 8 hours 55 mins
Added to favorites by 1 cooks
Ingredients
Serves: 50
- 40 baby Russet potatoes
- 9 large eggs
- 10 large radishes
- 5 green onions
- 3 celery stalks, chopped
- 3 tablespoons sweet pickle relish
- 2 tablespoons Durkees(R) Sauce
- 3 tablespoons whole grain mustard
- 2 cups whole egg mayonnaise
- 2 tablespoons dried chives
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1 tablespoon dried parsley
Preparation method
Prep: 20 mins | Cook: 35 mins | Extra time: 8 hours, chilling1.
Boil potatoes until fork tender - 20 minutes.
2.
Prepare hard boiled eggs - place eggs in cold water - bring to boil - turn off heat - time for 15 minutes.
3.
After cooling, cut potatoes into halves/quarters - leave skin on.
4.
Peel eggs (leave 3 whole for garnish later) and dice leaving yolk whole.
5.
Mince radishes (leave 6 whole for garnish later) - slice green onions using both onion and leaf/stem.
6.
Place all ingredients into large bowl.
7.
Add seasoning/spices.
8.
Combine all ingredients and carefully blend together.
9.
For best flavor results, leave potato salad in refrigerator over night.
10.
Garnish with radish roses - sliced hard boiled eggs.
Provided by: Allrecipes
Last updated:
Apr 12 2013
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