Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe was used in family's catering business for over 40 years; even today it receive lots of compliments.

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Recipe Summary

cook:
20 mins
additional:
8 hrs
total:
8 hrs 50 mins
prep:
30 mins
Servings:
50
Yield:
1 gallon
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Ingredients

50
Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place 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.

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  • Stir 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.

  • Garnish potato salad with radish roses and egg slices.

Nutrition Facts

214 calories; protein 4.8g; carbohydrates 30.9g; fat 8.4g; cholesterol 42mg; sodium 152.3mg. Full Nutrition
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