A classic summertime backyard barbecue favorite. Potato salad is simple, delicious, and a definite crowd-pleaser.
Yield: Serves 4 people
Preparation time: 1½ hours
Cook time: 15–20 minutes
1 lb agria potatoes (yellow flesh potatoes)
¼ cup dill pickles, sliced
2 radishes, sliced
2 sticks of celery, small diced
2 tbsp fresh chives, chopped
⅓ cup mayonnaise
1 tsp dijon mustard
3 tsp juice from the pickles
¼ tsp smoked paprika
Fresh cracked black pepper
Wash, peel, and cut the potatoes into small dice.
Add the potatoes to a saucepot and cover with cold salted water.
Simmer on medium heat until the potatoes are fork-tender, 15–20 minutes.
Drain the potatoes place them into a mixing bowl and let them cool to room temperature.
Once the potatoes are cool, add the rest of the ingredients and mix to combine.
Season to taste with salt and fresh cracked black pepper.
Cover and refrigerate the salad for at least 1 hour or overnight.
Garnish the potato salad with julienned radish and chive flowers and serve!