Baby Potato Salad With Radishes And Celery Recipe

Cooking Directions

• STEP 1.Boil the baby potatoes until tender, then drain and let cool.
• STEP 2.In a large bowl, combine the potatoes, sliced radishes, and diced celery.
• STEP 3.In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, chopped herbs, salt, and pepper.
• STEP 4.Pour the dressing over the potato mixture and toss to coat.
• STEP 5.Refrigerate for at least 1 hour before serving to allow the flavors to meld.
• STEP 6.Garnish with additional herbs before serving.

Cooking Tips

• Choose small baby potatoes for this recipe, as they cook more evenly.
• Feel free to add other vegetables or herbs to customize the salad to your liking.
• Make sure to refrigerate the salad for at least 1 hour before serving to enhance the flavors.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve the potato salad chilled as a side dish or as part of a salad buffet.