Potato Salad with Radishes & Crispy Bacon
Ingredients
3
pounds
red potatoes
1
cup
mayonnaise
.25
cup
buttermilk
or white wine
2
tablespoons
dijon mustard
2
tablespoons
whole-grain mustard
2
slices
crispy bacon
chopped
.25
cup
fresh dill
chopped
.25
cup
celery
medium, diced
.25
cup
red onion
small-diced
4
radishes
finely sliced
sea salt
black pepper
freshly ground
Instructions
Cook potatoes in salted water for 15 minutes until barely tender. Drain and put back into hot pot and cover to keep warm.
In a bowl mix mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, and season with salt and pepper.
Quarter the potatoes and place into a large bowl.
Drizzle the dressing over the potatoes to moisten. Add the bacon, celery, onion and radishes.
Toss well and season. Refrigerate for at least 2 hours.