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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
8 medium-large boiling potatoes (about 3 1/4 pounds) |
1 cucumber |
3 celery ribs |
1 green bell pepper |
1 small bunch radishes (about 8) |
1 cup mayonnaise |
2 tablespoons yellow (ballpark) mustard |
Directions:
1. In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 30 to 35 minutes. Drain potatoes in a colander and cool completely. Peel potatoes and cut into 3/4-inch pieces. Transfer potatoes to a large bowl.
2. Peel and seed cucumber and cut cucumber, celery, and bell pepper into 1/4-inch dice. Thinly slice radishes and add with diced vegetables to potatoes, tossing gently. In a small bowl whisk together mayonnaise and mustard and drizzle over salad. Gently toss salad until combined well and season with salt and pepper. Salad may be made 1 day ahead and chilled, covered. Serve salad chilled or at cool room temperature.
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