Creamy Red Potato Salad with Radishes, Capers and Chives

Carefully place eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over high heat. Once simmering, remove the pan from the heat and let the eggs stand until cool enough to touch. This is known as the Ina technique for hard boiling eggs, but use whatever method you prefer if you don’t trust the queen.

Meanwhile, place potatoes in a large saucepan or stockpot and cover with well-salted cold water by 2 inches. Bring to a boil and simmer until the potatoes are fork-tender, about 15 minutes. Drain well and transfer to a large mixing bowl.

Peel eggs and add to the potatoes. Using a masher or fork, crush eggs until whites and yolks are broken up, and potatoes are still fairly chunky. Stir in radishes, mayonnaise, mustard, capers, chives, and tarragon (if using). Taste for seasoning and add more salt as necessary.

Transfer to a serving bowl and garnish with additional herbs, sprouts, or dollops of radish leaf chimichurri (see note).

Note: To make a little extra something something and use up your veggie scraps in the process, make a radish leaf chimichurri. Bring a pot of heavily salted water to simmer. Rinse the radish leaves well and blanch in the boiling water until dark green, about 1 minute. Transfer with tongs (in case there’s any more debris that falls to the bottom of the pot) to a colander and shake out any excess moisture. Add a tablespoon lemon juice, 1/4 cup olive oil, a pinch of red pepper flakes a 1 tablespoon capers. Puree until smooth. Add more salt as necessary and enjoy!