Creamy Potato Salad
DOWNLOADWe Have What You'll Need:
- 4-5 russet potatoes, 3 cups cooked and diced
- ½ English cucumber, ½ cups diced
- 1 bunch radishes, thinly sliced 2 celery stalks, (1/2 cup) finely diced
- 4 hardboiled eggs, diced
- 3 Tbsp chives or green onions, finely chopped
- ¼ tsp black pepper
Directions
- Place the un-peeled whole potatoes in a medium pot and cover with water. Bring to a boil, add ½ Tbsp of salt and continue cooking at a medium boil for about 25 minutes. Drain water and set aside to cool completely to room temperature. Once cool peel and dice just before adding to the salad.
- Stir together dressing ingredients and refrigerate until ready to use.
- In a large mixing bowl combine all prepared ingredients: diced potatoes, diced cucumber, sliced radishes, finely diced celery, diced eggs and chopped green onions. Toss gently to combine and add all dressing to add to the taste. Top off with a little pepper and salt. Serve with your German Beer brats and a delicious beer!
