"Garden Potato Salad" is delicious. My kids loved this recipe never had leftovers. It was a big hit when I brought it to a family BBQ as well!
5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
1 cup red radishes; sliced
1 small carrot; sliced
1 small cucumber; chopped
1 cup Hellmann’s mayonnaise
1/2 cup white wine vinegar
1 cup celery; thinly diced
1/2 cup parsley; chopped
1/2 cup garlic chives; chopped
3 large scallions; chopped
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.
Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.
Just before the potatoes are done toss in the carrots.
Drain and cool slightly.
Gently toss potatoes, carrot, mayonnaise, ranch, vinegar, celery, chives, radishes, cucumber, scallions, salt, pepper.
Serve chilled or at room temperature.