Potato Salad with Radishes & Crispy Bacon

la fattina/flickr creative commons

la fattina/flickr creative commons

Alex Province is an Ina Garten fan and likes to make a version of her potato salad. We think it’s a refreshing twist to use fresh radishes to give it that onion-like crunch. (It was also Alex’s imaginative idea to use a jar of Indian ghee (butter) for a potato salad, and to add curry powder.)

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    Potato Salad with Radishes & Crispy Bacon




  1. Cook potatoes in salted water for 15 minutes until barely tender. Drain and put back into hot pot and cover to keep warm.
  2. In a bowl mix mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, and season with salt and pepper.
  3. Quarter the potatoes and place into a large bowl.
  4. Drizzle the dressing over the potatoes to moisten. Add the bacon, celery, onion and radishes.
  5. Toss well and season. Refrigerate for at least 2 hours.

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