Chill and serve: Transfer the salad to a plastic container with a tight-fitting lid (perfect for the fridge or taking along to a gathering). Cover and chill for at least 1 hour to let the flavors blend and the dressing thicken slightly. Give it a gentle stir before serving, taste, and adjust the mustard or mayonnaise if you like a creamier or tangier salad.
Variations & Tips
For a little more of that old-fashioned flavor, you can sprinkle in a pinch of salt and black pepper or a small spoonful of pickle juice, but I like that this version keeps to just four simple ingredients and still reminds everyone of classic potato salad. If you have picky eaters, chop the celery extra fine so they get the crunch without big green pieces staring back at them, or leave it a bit chunkier for folks who love that texture. You can also play with the mayonnaise-to-mustard ratio: add more mayo for a milder, creamier salad, or bump up the mustard for a sharper, picnic-style bite. For make-ahead prep, boil and chill the radishes earlier in the day, then stir in the dressing and celery right before dinner so the salad stays fresh and the radishes don’t get too soft.
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