4th of July Creamy Potato Salad
- made with red radishes, white potatoes, and blue violas-

Posted on July 1, 2016

4th of July Creamy Potato Salad

Servings: 8


  • 2.5 lb red potatoes, unpeeled
  • 6 small red radishes, diced
  • 1/4 c red onion, diced
  • 1/2 c mayonnaise
  • 2 Tbsp fresh dill, chopped
  • 2 Tbsp lemon juice
  • 2 tsp Dijon mustard
  • 2 Tbsp blue viola petals (may be substituted with borage blossoms)
  • Salt and pepper, to taste


In a large pot, cover the potatoes by 2" 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" 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.

Post A Comment

Related to this article...