Golden potato salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Russet potatoes; peeled, cut into |
| ; 1-inch pieces | ||
| 4 | Hard-boiled eggs; peeled, yolks and | |
| ; whites separated | ||
| 4 | Radishes; thinly sliced | |
| 8 | Sweet pickles; finely chopped | |
| 1 | cup | Chopped celery |
| 1 | cup | Chopped onion |
| 1 | teaspoon | Dried mustard |
| 2 | tablespoons | Prepared mustard |
| 2 | tablespoons | Sweet pickle juice |
| 1 | cup | Light mayonnaise |
| ¼ | cup | Milk |
Directions
Cook potatoes in large pot of boiling water until just tender. Drain.
Transfer potatoes to large bowl and cool.
Mince egg whites. Add whites, radishes, pickles, celery and onion to potatoes. Mash yolks in medium bowl. Add dry mustard, prepared mustard and pickle juice. Add mayonnaise and milk and blend until smooth.
Pour dressing over potatoes and toss gently. Season with salt and pepper.
Serves 8.
Bon Appetit April 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.