ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Potato Salad with Radishes and Sweet Pickle Relish

Marcus Nilsson
Active time 30 mins
Total time 1 hr
Yield 6 to 8
Brian Perrone adds diced radish and smoked paprika to this otherwise classic potato salad. It's a minor innovation, but it greatly improves the standard recipe.

Ingredients

  • 3 pounds (medium) Yukon Gold potatoes, halved but not peeled
  • Salt
  • 1/2 cup mayonnaise
  • 1/4 cup sweet pickle relish
  • 1 tablespoon white vinegar
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon sweet smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 6 red radishes, 1/3-inch dice
  • 3 celery ribs, cut into 1/3-inch dice
  • 1/2 (medium) red onion, cut into 1/3-inch dice

How to Make It

  1. In a large pot, cover the potatoes with water, add a large pinch of salt and bring to a boil. Cook over moderately high heat until tender, about 20 minutes. Drain the potatoes and return them to the pot. Shake the pot over moderately high heat for about 10 seconds to dry the potatoes. Transfer the potatoes to a large rimmed baking sheet and let cool completely. Peel the potatoes and cut into 1-inch pieces.

    Creamy Red Potato Salad
    Serve a picnic-friendly side that's colorful, delicious, and clocks in at just under a dollar per serving. <strong>Recipe:</strong>&#160;<a href="C10000001875613">Creamy Red Potato Salad</a>
  2. In a large bowl, blend the mayonnaise with the relish, vinegar, mustard powder, paprika, black pepper, cayenne, radishes, celery and onion. Gently fold in the potatoes and season with salt. Refrigerate the potato salad for at least 4 hours or overnight. Serve cold or lightly chilled.