Potato Salad with Radishes and Sweet Pickle Relish

By Reneeb

Ingredients

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

Details

Servings 8
Cooking time 60mins

Preparation

Step 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.
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.