Ingredients

The following ingredients have 8 Servings
  • 8 large red potatoes (peeled and diced into approx 1 inch cubes)
  • 6 large eggs, hard-boiled
  • 4 whole green onions, chopped
  • 6 whole radishes, chopped
  • 3 tbsp pickle juice (*from jar of pickles)
  • 1 cup mayonnaise (* I use Hellman's light)
  • 1/2 tsp salt
  • 2 radishes
  • 2 eggs

Instruction

  • Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by at least 2 inches.  Cook over medium-high heat until the water reaches a boil. 
  • Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork. Drain through a colander and cool. I chill them in the refrigerator for about 20- 30 minutes.
  • Meanwhile, hard-boil eggs (see video in post on hard-boiling eggs) and chill in refrigerator with potatoes.
  • When potatoes and eggs are cooled enough to handle, peel and slice eggs (as shown in the photo) *Note: an egg slicer helps to evenly slice the pieces
  • In a large bowl, gently mix eggs, potatoes, mayonnaise, radishes, green onion, pickle juice and salt together.
  • Transfer the potato salad to a serving bowl, cover, and refrigerate for at least 1 hour to fully chill. Serve chilled, or refrigerate in a sealed container for up to 2 days.