Creamy Potato Salad with Pickled Onions and Radishes

This creamy potato salad combines the heartiness of russet potatoes with the tangy crunch of pickled onions and the refreshing bite of radishes. The traditional elements of a classic potato salad are elevated with a touch of creativity through the addition of fresh herbs and a hint of mustard, making it a delightful and satisfying side dish perfect for any occasion.

Ingredients:

• 2 large russet potatoes, peeled and diced
• 1 cup radishes, thinly sliced
• 1/2 cup pickled onions
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• Salt and pepper to taste

Instructions:

1. Boil the diced russet potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
2. In a large bowl, combine the cooled potatoes with radishes and pickled onions.
3. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, dill, chives, salt, and pepper.
4. Pour the dressing over the potato mixture and gently fold to combine until everything is well coated.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.