Mom'S Potato Salad With A Twist (Of Lemon)

• The salad
• 3 hard boiled eggs
• 1 bunch scallions
• 1 bunch radishes (6-8)
• 1 pound (approximately) new potatoes, boiled and cooled enought to handle
• 2 tablespoons Vermouth
• Good paprika or red pepper flake du jour (right now I tend to reach for the Gochugaru)
• The dressing
• 1/4 cup mayo
• 1/4 cup greek yogurt
• 1/2 tablespoon mustard
• 1/2 tablespoon horseradish
• 1 teaspoon tabasco or other hot pepper sauce to taste
• 1/2 tablespoon capers
• 1 tablespoon Cain's sweet pepper relish (a sweet element is necessary; I have used mango chutney at times)
• 1/2 lemon, grated rind and approx. 1 tsp juice

1. Peel potatoes (unless the skins are beautiful, in which case retain them) and chop up into a large bowl. Sprinkle cut-up potatoes with vermouth and toss. Let them sit and absorb the vermouth while you peel eggs and chop them and chop the scallions, radishes and eggs.
2. Mix all dressing ingredients together. If it seems too thick add another teaspoon or two of vermouth.
3. Add to the potato bowl the chopped radishes, scallions and 2/3 of chopped eggs along with dressing and mix gently but thoroughly.
4. Garnish with the rest of the chopped egg and paprika over all.

salad, eggs, scallions, radishes, potatoes, paprika, dressing, mayo, greek yogurt, mustard, horseradish, tabasco, capers, s sweet pepper, lemon

Taken from food52.com/recipes/61096-mom-s-potato-salad-with-a-twist-of-lemon (may not work)