My Top Picks Summer Favorites Meatless

Potato Salad: Garden Potato Salad

A family favorite with all the relatives.
My recipe was also published in the Post-Crescent twice over the years at their request.

Ingredients

  • 6 large potatoes (3 lbs.) peeled & cubed, cooked
  • 6 radishes, ends cut off and sliced very thin
  • 2 celery ribs, diced
  • 4 hard-cooked eggs, sliced (save one for garnish)
  • 6 green onions with tops on, sliced
  • salt & pepper to taste

Dressing

  • 3 eggs, beaten
  • 1/4 c. white vinegar
  • 1/4 c. white sugar
  • 1/2 t. dry mustard
  • 1/2 t. salt
  • 1 c. low-fat mayonnaise (or Hellman's with olive oil)

Instructions

For dressing, combine eggs, vinegar, sugar, dry mustard and salt in a saucepan. Cook and stir over medium heat, stirring constantly with a whisk until thickened. Cool. Stir in mayonnaise and mix well.

Note: You can boil the eggs and make dressing a head of time and refrigerate until ready to assemble the other ingredients.

Cook potatoes in a large pot of water, add a little salt (add 1 t. vinegar to prevent browning when potatoes cool) and boil for 20-25 minutes. Do not overcook or they will get mushy. Start checking after 15 minutes.

In a large bowl, combine cooked potatoes, 3 hard-boiled eggs, celery, onions, radishes, salt and pepper.

Pour dressing over potato mixture and toss to coat. Transfer to a serving bowl and place the remaining hard boiled egg slices over the top. Sprinkle with paprika if desired.

Cover and Refrigerate several hours before serving.

NOTE: To boil eggs, place in medium sauce pan and cover with water. Bring to a boil and boil 3 minutes. Remove from heat, cover and let stand 20-25 minutes. Drain water and run cold water over eggs in pot. Peel immediately. Cool in refrigerator until ready to slice.