Prairie Potato Salad

This is a Canadian style variation of the popular potato salad flavored with eggs, radish and onion. My daughter would live on this for a month if I let her. If you love your potato salad you have to try this variation. It is divine.

My daughter helped me with this salad. She does not like Dijon mustard and read the recipe. She kept asking me if I was going to add any and I assured her I would not. The day before I had invested in a bottle of organic Dijon mustard with no added turmeric. I knew it would not color the salad yellow and she would never know. Dijon mustard completes the flavor profile of the salad so I added as much as the recipe called for. She never found out. I did leave out the celery because no one likes it in our house.

Recipe adapted from here

You will need
5 medium sized potatoes
2 eggs
4 round red radishes
1/4 onion
1/4  cup chives

For the dressing
1/2 cup mayonnaise
3 tsp. Dijon mustard
salt and pepper

Put the potatoes in a pan with enough water to completely submerge them and bring the water to a boil. Continue to cook the potatoes until they are fork tender. Take them off heat and drain the water. Put the cooked potatoes into cold water for 5 minutes to stop the cooking process. Drain the cold water. Peel and dice the potatoes into small cubes. 

Meanwhile in a pan add the eggs and enough water to submerge the eggs completely. Heat the water but do not let it boil. Keep it simmering for 20 minutes. Turn off heat, drain the water and drop the cooked eggs in cold water to stop the cooking process. After a minute peel the eggs and dice. Dice the onion and mince the chives. Combine the potatoes, eggs, chives and onions.

In a bowl combine all the ingredients for the dressing and add it to the potatoes. Chill in the refrigerator for a couple hours before serving.