Lorraine Wallace's Picnic Potato Salad

Ingredients

Cooking Directions

In a medium saucepan, cover the potatoes with cold water, add the salt, and bring to a boil. Cook, stirring occasionally, until tender, 15 to 20 minutes.

While the potatoes are cooking, in a bowl, whisk together the vinegar, oil, and mustard until well combined. In another bowl, combine the egg, celery, onion, pickle relish, and pickle juice. Add the vinegar mixture and toss to coat.

Drain and rinse the potatoes briefly under cool water. While the potatoes are still warm, combine them with the dressed ingredients in the bowl. Transfer the potato salad to a large serving bowl and garnish with the radishes and scallions.

Recipe courtesy Wiley & Sons.

This recipe was styled by chef Karen Pickus for Good Morning America.