Chunky Potato Salad
 
Makes 4 to 6 Servings
Ingredients
  • 1 (1½-pound) bag baby gold potatoes, quartered (halved if very small)
  • 1 (1½-pound) bag baby red potatoes, quartered (halved if very small)
  • 2 tablespoons plus ½ teaspoon kosher salt, divided
  • 1 cup chopped radishes
  • 1 cup thinly sliced sweet onion
  • 1 cup chopped pickled okra
  • 1 (4-ounce) jar diced pimientos, drained
  • ¼ cup chopped fresh parsley
  • 2 tablespoons mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Creole mustard
  • 2 teaspoons honey
  • ¼ cup olive oil Garnish: ground black pepper
Instructions
  1. In a large Dutch oven, bring all potatoes, 2 tablespoons salt, and water to cover by 1 inch to a boil over medium-high heat. Cook until tender, 10 to 15 minutes. Drain well, and let cool completely.
  2. In a large bowl, combine potatoes, radish, onion, okra, pimientos, and parsley.
  3. In a small bowl, whisk together mayonnaise, vinegar, mustard, honey, and remaining ½ teaspoon salt. Whisk in oil in a slow, steady stream until fully combined. Drizzle over potato salad, and toss until combined. Garnish with black pepper, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/chunky-potato-salad/