Potato Salad With Radishes And Sweet Pickle Relish Recipe

Ingredients

3 lb. Yukon gold potatoes

salt

1/2 c. mayonnaise

1/4 c. sweet pickle relish

1 tbsp. white vinegar

1 tsp. dry mustard powder

1/2 tsp. sweet smoked paprika

1/2 tsp. Freshly ground black pepper

1/4 tsp. cayenne pepper

6 red radishes

3 stalk celery

1/2 medium red onion

Preparation

Step 1In a large pot, cover the potatoes with water, add a large pinch of salt, and bring to a boil. Cook over moderately high heat until tender, about 20 minutes. Drain the potatoes and return them to the pot. Shake the pot over moderately high heat for about 10 seconds to dry the potatoes. Transfer the potatoes to a large rimmed baking sheet and let cool completely. Peel the potatoes and cut into 1-inch pieces.Step 2In a large bowl, blend the mayonnaise with the relish, vinegar, mustard powder, paprika, black pepper, cayenne, radishes, celery, and onion. Gently fold in the potatoes and season with salt. Refrigerate the potato salad for at least 4 hours or overnight. Serve cold or lightly chilled. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.