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Red's Potato Salad Recipe

Recipe by: SFLOOKOUT

"This recipe was used in family's catering business for over 40 years; even today it receive lots of compliments."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook20 m
  • Ready In8 h 50 m
  • 1Place 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.
  • 2Stir 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.
  • 3Garnish potato salad with radish roses and egg slices.
Ingredients
  • 50 servings
  • 214 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    214
    11%
  • Fat:
    8.4
    13%
  • Carbs:
    30.9
    10%
  • Protein:
    4.8
    10%
  • Cholesterol:
    42
    14%

Based on a 2,000 calorie diet

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