If you're looking for a traditional style potato salad with a bit of a twist and more kick in the taste department then this is the recipe for you!  I recently had an epiphany about this recipe one day.  I had picked up some radishes from the grocery store because they looked so good and I've recently had a craving for them.  When I got home I washed the radishes and I cut the greens and ends off them.  My plan was to throw these in a container and put them in the fridge for when I wanted a snack during the week.  All of a sudden a light bulb went off...why not put some of them in a potato salad?!?!?  I don't know why I haven't thought of this before because this idea was genius!  It really adds a whole new dimension to the potato salad and the mayo helps to smooth the spice of the radish.  I raided my fridge in search for some other veggies to add to the mix and I came up with the perfect potato salad recipe that's bound to impress!


2 lbs. of potatoes (I used yellow potatoes but red potatoes would also be perfect)
1/4 cup yellow bell pepper, diced
1/4 cup red onion, diced,
1/4 cup celery, diced
5-6 radishes, diced
1/4 cup fresh parsley, stems removed, and minced
2 tsp. dried dill
1/2 tsp. cumin
1/8 tsp. black pepper
3/4 cup Veganaise
1 & 1/2 tsp. dijon  mustard
fresh chopped dill for garnish (optional)

How TO:

Peel the potatoes and dice into 1 inch pieces.  Place the potatoes in a pot and cover with water.  Place the pot on high heat and bring to a boil.   Let the potatoes boil until tender being careful to not overcook (about 15-20 minutes after the water comes to a boil).  Once the potatoes are ready, drain them in a colander and run cold water over them until they are cold (about 5 minutes or so).  Drain well.
While the potatoes are cooking you can start chopping all of the veggies and the parsley.  Place the bell pepper, onion, celery, radishes,
parsley, dill, cumin, black pepper in a large bowl.   Add the cold potatoes, Veganaise, dijon mustard, and mix well using the spoon to break up some of the potatoes.  Breaking up the potatoes a little bit more creates a creamier and thicker potato salad!  Once it is fully mixed, let it chill in the fridge for at least 30 minutes before serving.  Sprinkle with some fresh chopped dill for garnish if you like!

If you noticed, I did not add any salt to the potato salad mixture itself.  I did this because potatoes have a tendency to really soak up the salt and I find myself not only adding salt to the mixture but also adding it just before I eat it because the potatoes soaked up all the salt.  In order to avoid consuming so much salt, I just sprinkle it on top just before I eat it.  If serving this at a party or something, you can always sprinkle a bit of salt on top just before setting it out!

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