Potato Salad With Eggs And Radishes
A delicious cross between Egg Salad and Potato Salad, spiced with radishes and crusty vegetables.
Servings: 10
Calories: 270kcal
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
Calories: 270kcal | Carbohydrates: 36g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 103mg | Sodium: 149mg | Potassium: 1042mg | Fiber: 4g | Sugar: 4g | Vitamin A: 357IU | Vitamin C: 27mg | Calcium: 41mg | Iron: 2mg