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My review
Red's Potato Salad
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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Ingredients
8 h 50 m servings 214 calsOriginal recipe yields 50 servings (1 gallon)
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Directions
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- 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.
- 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
Per Serving: 214 calories; 8.4 g fat; 30.9 g carbohydrates; 4.8 g protein; 42 mg cholesterol; 152 mg sodium. Full nutrition
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6/7/2015
Despite a great ingredients list we still found this a little on the “blah” side. I used fresh herbs rather than dried, and increased the amount accordingly for substituting one for the other. ...