Memorial Day marks the beginning of summer with graduation parties and picnics. And with Father’s Day and The Fourth of July right around the corner, we would like to share our Potato Salad recipe using fresh garden produce – new red potatoes, radishes and onions.
Red-skinned “new potatoes” are the least starchy variety of potatoes and are extremely rich in potassium. They provide a great source of fiber when eaten with the skin and are delicious used in this potato salad. Radishes have antifungal, antibacterial and detoxifying properties. They are also a natural diuretic that help purify kidney and urinary systems. And did you know that onions are anti-inflammatory, act as antihistamines and are antioxidants?
This potato salad is packed full of nutritional benefits and a great addition to any meal!
3 pounds new red potatoes
1/2 cup chopped onion
2 cups chopped celery
1 cup chopped radishes
1 cup mayonnaise (page 77)
2 tablespoons prepared mustard
2 tablespoons honey
2 teaspoons apple cider vinegar
2 teaspoons sea salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
Fresh chives, garnish
Wash potatoes. Fill a large saucepan with water. Bring to a rolling boil and then drop whole potatoes into boiling water. Reduce heat, cover and low boil 20 minutes. Using a fork, prick one potato to check tenderness. Drain and cool.
Leaving the skin on, cut into cubes. Place potatoes in a large bowl. Add onion, celery and radishes.
In a small bowl, combine remaining ingredients. Gently fold dressing into salad. Refrigerate several hours or overnight to meld flavors. Stir before serving and garnish with fresh chives.