Potato Salad with French Breakfast Radish & Corn

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
• 1/4 olive oil
• Salt and pepper

Preparation

Step 1

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.