This old-fashioned potato salad with radishes is just like grandma used to make, It is a cross between egg salad and potato salad and has a creamy, crunchy texture. Sliced radishes add a crisp, spicy bite. Serve it as a colorful side dish at your summer potlucks and BBQs!
If you love hard-boiled eggs and radishes, you’ll love this potato salad with eggs! It’s such a colorful dish with so many wonderful textures and flavors. Pair it with this Grilled Lamb Chops Recipe or South Beach Lemon Garlic Grilled Salmon Recipe for a flavorful feast!
Old-Fashioned Potato Salad With Radishes
- Completely delicious - It doesn’t take much to make potato salad delicious. The tangy, mustardy sauce is tasty on its own. However, the bell peppers, eggs, celery, and radishes take it to another level. You’ll want to make this version again and again!
- Easy to make - Once the eggs and potatoes are cooked, the rest of this dish comes together quickly. Use the cooking time to prep the veggies, toss everything together, let it rest for an hour, and serve.
- Crowd-pleasing - We’ve served this egg and potato salad for years, and it always gets rave reviews! Everyone loves the different colors and the creamy sauce.
Ingredients
- Potatoes - This salad tastes best with small red or white Russet potatoes.
- Eggs - To save some time, make the hard-boiled eggs in advance.
- Bell pepper - Dice a red or green pepper for a little color.
- Yellow onion
- Celery
- Radishes - Slice the radishes into thin rounds.
- Yellow mustard - This will tint the sauce pale yellow and add extra flavor.
- Miracle Whip - We prefer to use Miracle Whip, but you can easily substitute mayo.
- Salt & pepper
Variations
- Use mayo - Ditch the Miracle Whip and use real mayo instead. You can also replace half the Miracle Whip with sour cream for a creamier texture.
- Add herbs - Fresh herbs taste wonderful in potato salad! Try adding some fresh dill for a tangy, summery flavor.
- Make it tangy - If you prefer a really tangy potato salad, add a tablespoon or two of apple cider vinegar.
How to Make Old-Fashioned Potato Salad with Radishes
- If you use red potatoes, leave the skins on and cut into small chunks. (I always peel the russet potatoes when I use these.)
- Boil potatoes in a pan on top of the stove until the potatoes are fork tender, about 15-20 minutes.
- Drain, rinse, and soak in cold water until cool.
- Cook the eggs until hard-boiled.
- Cool, remove the shells, and slice the eggs into small chunks.
- Mix all ingredients and taste to adjust seasonings.
- Refrigerate at least an hour before serving.
Expert Tips
- Start the potatoes in cold water - There’s a rule of thumb for getting the perfect potatoes every time. Always start root vegetables in cold water. As they warm up in the pan, they’ll hold their shape but have a soft, fluffy texture on the inside.
- Season well - Potatoes are notoriously bland. They need lots of salt! Salt the water well and season again before serving.
- Soak the onions - Peel and slice the onions in half, then soak them in ice-cold water for 15 minutes to remove their bite.
Recipe FAQs
To make perfect hard-boiled eggs for potato salad, place the whole eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat to low and cook for 12 minutes. After that, immediately drain off the hot water and cover with more cold water and ice cubes to cool before peeling.
For best results, make your potato salad a day ahead of time. This allows the flavors to meld overnight, and really bloom without the potatoes becoming dry or crumbly. Be sure to cover the bowl well with a lid or plastic wrap. It will last for a maximum of 5 days in the fridge.
The rule of thumb for food safety is a maximum of two hours. After that, the bacteria in the potato salad will grow dramatically, and you can make your guests sick. This doesn’t happen that often, but it’s best to be careful. One option is to place the salad in an insulated bowl or place the serving dish in a bowl of ice water. Keep an eye on the temperature. Cold dishes should be kept at 40 degrees F or below.
More Salad Recipes
- Top 10 Picnic Salads
- French Potato Salad
- Egg Salad
- Sliced Tomato and Onion Salad
- Asian Cabbage Salad
Potato Salad With Eggs And Radishes
Author: Recipe Idea Shop
Ingredients
- 10-12 small red potatoes or white russet potatoes
- 6 eggs
- ½ medium green or red pepper diced
- 1 medium yellow onion chopped
- 3 stalks celery chopped
- 1 small package radishes cleaned and sliced thin
- ½ teaspoon yellow mustard
- ½ cup Miracle Whip salad dressing or reduce to ¼ cup if you don't like it so creamy
- Salt & pepper as desired
Instructions
- If you are using red potatoes, leave the skins on and cut in small chunks. (I always peel the russet potatoes when I use these.)
- Boil potatoes in a pan on top of the stove until the potatoes are fork tender, about 15-20 minutes.
- Drain, rinse and soak in cold water until cool.
- Cook the eggs until hard boiled.
- Cool, remove the shells and slice the eggs into small chunks.
- Mix all ingredients and taste to adjust seasonings.
- Refrigerate at least an hour before serving.
Nutrition (may vary depending on ingredients and amounts used)
