Name: Red Potato Salad with Radishes, Capers and Chives
Total time: PT1800.0S
Yield: 6
Ingredients: 6 Large Egg; 2 pound Red Potato; to taste Sea Salt; 1/2 cup Radish; 1/3 cup Mayonnaise; 1/4 cup Dijon Mustard; 2 tablespoon Capers; 2 tablespoon Fresh Chives; 2 tablespoon Tarragon; to taste Radish Leaf

This is truly the best easy red potato salad recipe. Packed with Dijon mustard, capers, chives and hard boiled eggs and radishes, it's creamy while still being healthy, and so simple to make. Perfect for a summer picnic or BBQ.

Low-Fat

Budget-Friendly

Beginner

Quick

Red Potato Salad with Radishes, Capers and Chives

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Large Egg

Red Potato

pound

Sea Salt

to taste

Radish

Mayonnaise

Dijon Mustard

Capers

tablespoon

Fresh Chives

Tarragon

Radish Leaf

Stove

Carefully place the {@0:} in a medium saucepan and cover with water by 1 inch. Bring to a boil over high heat. Once simmering, remove the pan from the heat and let the eggs stand until cool enough to touch.

Carefully place the Large Egg (6 N/A) in a medium saucepan and cover with water by 1 inch. Bring to a boil over high heat. Once simmering, remove the pan from the heat and let the eggs stand until cool enough to touch.

Carefully place the Large Egg (6) in a medium saucepan and cover with water by 1 inch. Bring to a boil over high heat. Once simmering, remove the pan from the heat and let the eggs stand until cool enough to touch.

Meanwhile, place the {@0:} in a large saucepan or stockpot and cover with well-salted cold water by 2 inches. Bring to a boil and simmer until the potatoes are fork tender, about 15 minutes. Drain well and transfer to a large mixing bowl.

Meanwhile, place the Red Potato (2 pound) [Quartered] in a large saucepan or stockpot and cover with well-salted cold water by 2 inches. Bring to a boil and simmer until the potatoes are fork tender, about 15 minutes. Drain well and transfer to a large mixing bowl.

Meanwhile, place the Red Potato (2 lb) in a large saucepan or stockpot and cover with well-salted cold water by 2 inches. Bring to a boil and simmer until the potatoes are fork tender, about 15 minutes. Drain well and transfer to a large mixing bowl.

Peel the eggs and add to the potatoes. Using a masher or fork, crush the eggs until the whites and yolks are broken up, and the potatoes are still fairly chunky.

Stir in the {@1:}, {@4:}, {@3:}, {@6:}, {@2:}, and {@0:}. Taste for seasoning and add more {@5:} if necessary.

Stir in the finely diced radishes (1/2 cup), mayonnaise (1/3 cup), dijon mustard (1/4 cup), capers (2 tablespoon), finely chopped chives (2 tablespoon), and finely chopped tarragon (2 tablespoon). Taste for seasoning and add more sea salt ( to taste) if necessary.

Stir in the Radish (1/2 cup), Mayonnaise (1/3 cup), Dijon Mustard (1/4 cup), Capers (2 Tbsp), Fresh Chives (2 Tbsp), and Tarragon (2 Tbsp). Taste for seasoning and add more Sea Salt (to taste) if necessary.

Transfer to a serving bowl and garnish with additional herbs, sprouts, or dollops of {@0:} pesto.

Transfer to a serving bowl and garnish with additional herbs, sprouts, or dollops of Radish Leaf ( to taste) pesto.

Transfer to a serving bowl and garnish with additional herbs, sprouts, or dollops of Radish Leaf (to taste) pesto.

Red Potato Salad with Radishes, Capers and Chives

5.0

30MINS

$2.91

Ingredients

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