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Ingredients8 h 50 m servings 214 cals
Original recipe yields 50 servings (1 gallon)
- 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.
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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