My Buddy Richard’s Peppy Potato Salad
- 8 large red potatoes
- 6 large eggs
- 1 cup sliced radishes
- 1 cup diced celery
- 1 cup diced carrots
- 1 tbsp chopped dill
- 1 1/3 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Sinai Gourmet Jalapeño Hot Sauce
- 1 tablespoon Maille Dijon Original mustard
- 1 teaspoon pepper
- 2 teaspoons salt
Bring eggs to room temperature on counter.
Chop the carrots, celery, dill and radishes and set aside.
Peel and cut potatoes into bite-size pieces. In a large pot, bring water to a boil. Add potatoes and eggs in same pot.
Cook potatoes and eggs approx. 8-10 mins. Remove eggs into bowl of ice cold water and drain potatoes. Add vinegar to the potatoes to flavour.
For the dressing, combine the salt, Maille Dijon Original mustard, mayonnaise, Sinai Gourmet Jalapeño Sauce and pepper. Mix until completely combined. Set aside.
Peel the eggs and dice them, then add them to the potatoes. Add the carrots, celery, dill and radishes. Pour the dressing over top the eggs and potatoes and mix until the potatoes are covered.
Refrigerate until ready to serve.
Photo Credit @artofyum8