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Potato salad with radishes and corn

updated

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Ingredients for 4 servings:

  • 750 g potatoes, small, waxy
  • 1 onion(s), diced
  • 125 ml meat broth
  • 4 tbsp vinegar (white wine vinegar)
  • Sugar
  • pepper
  • 1 bunch of radishes
  • 1 can of corn
  • 150 g sour cream
  • 1 tbsp horseradish
  • 1 tbsp Miracle Whip, light
  • 1 tbsp lemon(s)
  • 1 tsp sugar
  • 1 bunch of dill

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 20 minutes

goes great with grilled food

Boil the potatoes for 20 minutes, peel, and slice. Bring the diced onion, broth, vinegar, sugar, and pepper to a boil and pour over the still-hot potatoes. Let it simmer until all the liquid is absorbed. Then fold in the sliced ​​radishes and corn kernels. Whip the sour cream, horseradish, Miracle Whip, and lemon until creamy. Season with finely chopped dill and stir into the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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