Red Potato Salad with Radishes, Capers and Chives

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

6

Large Eggs

6 cups

Red Potatoes , quartered

to taste

Sea Salt

1/2 cup

Radishes , diced

1/3 cup

Mayonnaise

1/4 cup

Dijon Mustard

2 Tbsp

Capers

2 Tbsp

Fresh Chives , finely chopped

2 Tbsp

Tarragon , finely chopped

(optional)

to taste

Radish Leaves

(optional)

Cooking Instructions

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Step 1

Carefully place the Large Eggs (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.

Step 2

Meanwhile, place the Red Potatoes (6 cups) 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.

Step 3

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