Potato Salad

This salad is a great side dish for a barbeque.

Potato Salad:

5 Medium Red potatoes
½ red onion, finely chopped
4 celery sticks, finely chopped
5 hardboiled eggs chopped
2 ½ Dill pickles
2 small radishes sliced thinly and chopped
Kosher Salt
Pepper
1 ½ tbsp. Mustard
1 ½ tbsp. Dijon Mustard
3 tbsp Mayo
1 tbsp horseradish sauce
2 tbsp Fresh dill
2 tbsp Fresh parsley

Start by boiling your potatoes (whole) in a pot for 15 to 20 minutes, or until they are soft. In another pot boil your eggs for 15 minutes. While they are cooking start chopping your celery, onion, radishes and dill pickles and place them into a large serving bowl. Add about 1 tsp of kosher salt and ½ tsp of pepper and mix together. Add your chopped fresh dill. Set the bowl aside. In a small bowl add mayo, regular mustard, Dijon mustard, horseradish sauce, salt, and pepper. Mix together well and set aside.

Once the eggs are done run them under cold water to cool down before opening and chopping. Once the potatoes are done take them out of the water and let them cool until they are warm and not hot to cut up. Cube the potatoes with the skin on (you want them fairly small, the size of a grape). Cut up the eggs and place the potatoes and the eggs into the serving dish with the onions, celery, and pickles. Mix well. Add a little bit of the mayo and mustard sauce at a time. Keep mixing together until you have just the right amount of sauce covering your potato salad (you don’t want the potato salad to be too creamy). Add more salt and pepper (or some seasoning salt) if needed and add the chopped fresh parsley to the top of your salad for garnish. Serve warm or cold.