Potato & Radish Salad
Shamelessly lifted from the Loudon County farmers’ market newsletter, because this sounds like a great side dish for a barbecue.
5-6 medium potatoes
1 stalk celery, diced
3-4 small green onions, chopped
1/4 cup chopped green olives with pimentos
5-7 radishes, slivered
1/2 pound (or more) bacon fried and crumbled
1/4 cup mayonnaise
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons mustard (optional)
Wash and peel potatoes. Cut them into bite sized pieces and boil in salted water just until tender, then drain off the water. Combine the chopped vegetables in a large bowl with the potatoes and bacon. Add the mayonnaise, lemon juice, salt and pepper and stir gently. This salad can be served either warm or chilled. Garnish with hard boiled farm eggs, if desired.
For a spicier version, mix in 2 tablespoons mustard.
