Potato Salad with French Breakfast Radish & Corn

Potato Salad with French Breakfast Radish & Corn

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound potatoes

  • 3

    tbsp chopped parsley

  • 2

    tbsp cider vinegar

  • 1

    cup sliced radishes

  • 2

    hard cooked eggs, chopped

  • 2

    tbsp dijon mustard

  • 2

    ears of corn, kernels removed

  • ¼

    olive oil

  • Salt and pepper

Directions

Place potatoes in a saucepan and cover with salted water. Bring to a boil. Reduce heat, partially cover and cook 15-20 minutes or until tender - because the potatoes are all different sizes, start checking them individually after about 12 minutes, remove when easily pierced with a knife. Cube potatoes, place in a large bowl. Add the radishes, corn kernels, parsley and eggs. In a small bowl, combine the dijon, vinegar, salt and pepper, whisk in olive oil. Pour over potato mixture, gently toss to coat. Cover and refrigerate for at least one hour.


Nutrition

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