4th of July Creamy Potato Salad

Servings: 8


2.5 pounds red potatoes, unpeeled

6 small red radishes, diced

1/4 cup red onion, diced

1/2 cup mayonnaise

2 tablespoons fresh dill, chopped

2 tablespoons lemon juice

2 teaspoons Dijon mustard

2 tablespoons blue viola petals (may be substituted with borage blossoms)

Salt and pepper, to taste


In a large pot, cover the potatoes by 2 inches of water and boil until tender, about 20 minutes. Drain the potatoes thoroughly by spreading them on a cooling rack over the sink.

Once the potatoes are cool, cut them into 3/4-inch chunks. Mix radishes, onion, mayonnaise, dill, lemon juice and mustard in a large bowl. Gently fold in the potatoes and viola petals with the dressing, and then salt and pepper, to taste.

Chill the salad in the refrigerator for 4 hours before serving. Garnish with viola flowers or petals on top.

Leave a Comment

Your email address will not be published. Required fields are marked *