Red, white, and blue potato salad with peppery radish dressing
Ingredients
- 2 pounds potatoes red, white, blue potatoes, cut into uniform chunks
- 3 ribs celery thinly sliced
- 1 onions (green) scallions, spring onions, thinly sliced
- 1 handful Italian flat-leaf parsley (fresh) finely chopped
Peppery radish dressing
- 1/4 cup mayonnaise vegan and egg-free are both fine
- 1 radishes finely grated, collect juice
- 2 tbsp olive oil (extra virgin)
- 1 tbsp vinegar white balsamic or apple cider
- 1/4 tsp black pepper freshly ground
Instructions
- Cook the potatoes either by steaming in a steamer basket until just barely fork-tender (about 15 minutes) or pressure cooking on high for 4 minutes (use 1 cup water in bottom and steamer basket; turn off heat after pressure cooking for 4 minutes, let sit for 5 minutes before releasing valve). I separated the blue potatoes while cooking so they wouldn't stain the others. Let cool.
- Add potatoes to bowl with celery, green onions, and parsley.
- Add all dressing ingredients to a jar with a tightly fitting lid and shake until well blended. Pour over salad and gently toss.
- Keep refrigerated until ready to serve. Note that vegan and egg-free mayo is much safer for outdoor picnics and BBQs.