Printed from: www.grandmotherskitchen.net
Ingredients
Serves 12-16
12 potatoes (Russet)
12 hard boiled eggs
1 carrot, peeled and shredded
8 large radishes, halved & thinly sliced
a few green onions, finely chopped
1-2 dill pickles, chopped into small pieces
fresh parsley sprigs, chopped-about 2 Tablespoons
fresh dill, chopped-about 2 Tablespoons
1 cup mayonnaise (or more if too dry)
1/4 cup prepared regular mustard or taste
salt and pepper to taste
1. Place whole potatoes in a large pot of cold water. Bring the pot of water to a boil and use a low boil to cook until tender. You can check with a fork. (Approx: 20 minutes).
Drain potatoes and allow to cool until you can handle them, and then use hands (or a small knife) to remove the skins.
Chop potatoes into small bite sized pieces and place in a mixing bowl.
2. Place eggs in a pot of cold water and bring water to a boil. Once it boils, set timer for 7 minutes over medium heat. Remove from stove top, drain water and run cold water over the eggs. Once cool, peel the eggs.
3. Chop eggs coarsely and mix in to the potatoes.
4. Add chopped radishes,chopped dill pickles, green onions, carrot, chopped parsley and dill and stir with a rubber spatula to combine.
5. Stir the mayonnaise and mustard together in a small bowl then add to the potato salad and stir in until evenly coated. Season with salt and pepper to taste. Cover and keep refrigerated until you are ready to serve.