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Ingredients

40 baby russet potatoes 6 large hard-boiled eggs - whites diced, yolks whole 3 stalks celery with leaves, diced 5 green onions, sliced 4 radishes, minced 2 cups mayonnaise 3 tablespoons sweet pickle relish 3 tablespoons whole grain mustard 2 tablespoons dried chives 2 tablespoons mustard-mayonnaise sandwich sauce (such as Durkee® Famous Sauce®) 1 tablespoon dried parsley 1 teaspoon kosher salt ½ teaspoon dried basil ¼ teaspoon ground white pepper 6 radishes, cut into roses 3 large hard-boiled eggs, sliced

Nutrition Info

213.8 calories carbohydrate: 30.9 g cholesterol: 42 mg fat: 8.4 g fiber: 3.9 g protein: 4.8 g saturatedFat: 1.4 g servingSize: - sodium: 152.3 mg sugar: 1.9 g transFat: : - unsaturatedFat: : -

Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain, cool, and cut into quarters.
Stir potatoes, diced egg whites, whole egg yolk, celery, green onions, and minced radishes together in a large bowl. Add mayonnaise, pickle relish, mustard, chives, mustard-mayonnaise sandwich sauce, parsley, kosher salt, basil, and white pepper, carefully stir until well-combined and coated. Cover the bowl with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.
Garnish potato salad with radish roses and egg slices.

1 gallon

This recipe was used in family's catering business for over 40 years;even today it receive lots of compliments.