Lindsay Wikel

Will be featured at Il Mito Trattoria with proceeds to support Wisconsin Humane Society

This recipe was started by my Grandma, she used celery, not celery salt, my grandma just used mayonaise and mustard, my mom changed it to salad dressing, and mayonaise, they always used name brand, I changed it to generic. I also started celery salt instead of salt and pepper, as my fiancee is not a celery person, and I felt as if I wasted celery when I made it. This is a summer time recipe for my family, using the produce when it is fresh grown in the gardens always gives it the best flavor, and when they are grown in your own garden it makes it better. It has been nearly 10 years since my Grandma passed away, and this is a recipe that has been passed on that I will always cherish, my younger sister, nor older brother or sister ever make it, and I refuse not to make it, to help keep her memory going, and to teach my niece and nephew about their great grandma. I remember the first time I made it for a friends picnic, and my fiancee, and a few co-workers thought I was crazy for all the vegetables in it, my co-workers made me share the recipe after they tried it, and my friends had me make it for their daughters baby shower, I had to make so much my mom and dad helped, really makeing it a family recipe, The vegetables are cut just big enough that if you do not like them, you can leave them out, but after all the flavors mixing over night it makes it that much better. It takes some time to make the salad, but it’s always made with love, and I love making this potatoe salad to see the smiles onpeoples faces when they eat it.
I miss my Grandma everyday, but whenever I make this potatoe salad, I know she is smiling down on me, and proud of me.

• 5 pounds red potaotoes
• 5 radishes
• 2 large tomatoes
• 1/2 of a cucumber
• 1 bunch of green onions ( about 5)
• 1/2 bell pepper, your choice of color
• 3 hard boiled eggs
• 1-2 C. Mayonaise
• 1-2 C. Salad dressing
• 2-4 Tbsp. mustard, I like a grainy mustard, but use what you like.
• celery salt, and pepper to taste

Boil red potatoes in a large pot of water, with a little salt until potatoe skins begin to peel, and are firm-soft when pierced with a fork. Remove from water, and peel. Slices potatoes into bite size pieces.

Thinly slice radishes ( I like them to be almost translucent thin) Chop remaining ingrediants, add to potatoes add mayo, salad dressing, and mustard, start with one cup on mayo, salad dressing, and 2 Tbsp mustard, add more as needed to make it creamy.

Add celery salt and pepper to taste, more pepper then salt in my family.