Tailgate Potato Salad
Recipe courtesy of Kitchen & Culture
Potato Salad With Green Beans and Radishes
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Cook beans until just done (they should be firm and retain their bright green color). Drain and cool.
Cut potatoes in half or quarters (larger potatoes). Add potatoes to boiling salted water and cook until done but still firm. Drain and put into large bowl.
Add remaining ingredients to bowl (except radishes) and chill. Do not toss until potatoes are well chilled. Cover and chill for several hours or overnight.
Pour dressing over salad 2 hours before serving and toss to coat.
Before serving or transporting, stir in radishes.
Mix well and refrigerate until ready to use.