My love for food and cooking was shaped by three incredible women. My Grandma instilled in me a deep understanding of taste and technique, while Nana taught me to turn humble ingredients into elegant dishes. And my Mum showed me that good food need not be labor-intensive and complicated.
In her quest to make cooking simple yet meaningful, Mum is constantly searching for recipes that are easy to prepare yet special in their own way. She often shares her ideas for make-ahead dishes that allow a hostess to spend more time with their guests and less time in the kitchen. Her salads have always been a hit at gatherings, and her potato salad is one that never grows old.
This potato salad is a tribute to the legacy of these dynamic women and their passion for cooking. Each bite transports you on a journey through three generations of culinary wisdom, a tribute to Grandma's mastery of taste, Nana's elegance, and Mum's ingenuity.
Simple yet full of flavor, this potato salad is a charming expression of the philosophy that drives Mum's love for cooking. Savory potatoes blend in perfect harmony with carefully selected flavors to create a timeless dish.
- 4 lbs red potatoes
- 5 hard-boiled eggs, separated
- 1 small red onion, diced
- 1 celery stalk, diced
- 1 large carrot, peeled and chopped
- 1 cup red radishes, chopped
- 1 green bell pepper, chopped (optional)
- 1 cup Mayonnaise
- 1 tbsp Spicy Horseradish Mustard
- 3 tsp Midwestern Garden Radish
- Sea Salt and Black Pepper to taste
Cook potatoes in boiling water to cover for 40 minutes or until tender; drain and cool. Peel potatoes and cut into roughly 1-inch pieces. Chop egg whites. In a large bowl, toss together potato, egg whites, peppers, radishes, peppers, carrots and onions. Using a fork, mash the yolks in a small bowl; Midwestern Garden Radish, mayonnaise, and mustard, stirring until well blended. Gently stir the yolk mixture into the potato mixture; adjust the seasoning to taste with Salt and Pepper. Cover and chill for 2 hours (it is even better if you can chill this overnight and serve the next day).
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