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.
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 Red Potato (2 pound) 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 Radish (1/2 cup), Mayonnaise (1/3 cup), Dijon Mustard (1/4 cup), Capers (2 tablespoon), Fresh Chives (2 tablespoon), and Tarragon (2 tablespoon). 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 Radish Leaf (to taste) pesto.