Golden Potato Salad

Recipe Ingredients

3 lbs	1362g / 48oz	Russet potatoes - peeled, and
		Cut into 1" pieces
4		Hard-boiled eggs - peeled, yolks
		And whites separated
4		Radishes - thinly sliced
8		Sweet pickles - finely chopped
1 cup	110g / 3.9oz	Chopped celery
1 cup	62g / 2.2oz	Chopped onion
1 teaspoon	5ml	Dried mustard
2 tablespoons	30ml	Prepared mustard
2 tablespoons	30ml	Sweet pickle juice
1 cup	237ml	Light mayonnaise
1/4 cup	59ml	Milk
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Cook potatoes in large pot of boiling water until just tender. Drain. Transfer potatoes to large bowl and cool.

Mince egg whites. Add whites, radishes, pickles, celery and onion to potatoes. Mash yolks in medium bowl. Add dry mustard, prepared mustard and pickle juice. Add mayonnaise and milk and blend until smooth.

Pour dressing over potatoes and toss gently. Season with salt and pepper.

This recipe yields 8 servings.

Source:
Bon Appetit, April 1992

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