Red'S Potato Salad

• 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

1. 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.
2. 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.
3. Garnish potato salad with radish roses and egg slices.

baby russet potatoes, eggs, stalks celery, green onions, radishes, mayonnaise, sweet pickle, whole grain mustard, chives, mustardmayonnaise, parsley, kosher salt, basil, ground white pepper, radishes, eggs

Taken from www.allrecipes.com/recipe/240676/reds-potato-salad/ (may not work)