Red'S Potato Salad - cooking recipe

Ingredients

40 baby russet potatoes
6 large hard-boiled eggs - whites diced, yolks whole
3 stalks celery with leaves, diced
5 green onions, sliced
4 radishes, minced
2 cups mayonnaise
3 tablespoons sweet pickle relish
3 tablespoons whole grain mustard
2 tablespoons dried chives
2 tablespoons mustard-mayonnaise sandwich sauce (such as Durkee(R) Famous Sauce(R))
1 tablespoon dried parsley
1 teaspoon kosher salt
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
6 radishes, cut into roses
3 large hard-boiled eggs, sliced

Preparation

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain, cool, and cut into quarters.
Stir potatoes, diced egg whites, whole egg yolk, celery, green onions, and minced radishes together in a large bowl. Add mayonnaise, pickle relish, mustard, chives, mustard-mayonnaise sandwich sauce, parsley, kosher salt, basil, and white pepper; carefully stir until well-combined and coated. Cover the bowl with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.
Garnish potato salad with radish roses and egg slices.