Radishes add crunch and color to this slightly sweet, old-fashioned picnic staple.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
cook:
12 mins
chill:
4 hrs
Servings:
8
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Ingredients

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Directions

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  • Cook sliced potatoes, uncovered, in salted boiling water for about 12 minutes, or until tender. Drain well; spread on a baking pan lined with parchment paper to cool.

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  • Meanwhile, in large mixing bowl, stir together salad dressing, sugar, half-and-half, mustard and pepper.

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  • Add cooled potatoes to dressing mixture, along with the celery, radishes and onion. (If you like, reserve some celery and radishes to use as a garnish.) Stir gently to combine. Chill, covered, up to 4 hours. If you like, garnish with reserved radish and celery.

Nutrition Facts

229 calories; total fat 10g; cholesterol 9mg; sodium 234mg; carbohydrates 31g; fiber 2g; protein 3g.

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