Name: Tangy Potato Salad with Radishes
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 4 pounds red potatoes, cubed -; 3 tablespoons plus 2/3 cup white wine vinegar, divided -; 8 hard-boiled large eggs, sliced -; 6 radishes, thinly sliced -; 1/2 cup minced chives -; 1 cup buttermilk -; 1/2 cup mayonnaise -; 2 tablespoons prepared mustard -; 1 tablespoon dried minced onion -; 1 tablespoon dill weed -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Tangy Potato Salad with Radishes

1. 4 pounds red potatoes, cubed -

2. 3 tablespoons plus 2/3 cup white wine vinegar, divided -

3. 8 hard-boiled large eggs, sliced -

4. 6 radishes, thinly sliced -

5. 1/2 cup minced chives -

6. 1 cup buttermilk -

7. 1/2 cup mayonnaise -

8. 2 tablespoons prepared mustard -

9. 1 tablespoon dried minced onion -

10. 1 tablespoon dill weed -

11. 1/4 teaspoon salt -

12. 1/4 teaspoon pepper -

How to cook deliciously - Tangy Potato Salad with Radishes

1. Stage

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Immediately sprinkle with 3 tablespoons vinegar; cool.

2. Stage

Place potatoes in a large bowl. Add the eggs, radishes and chives. In a small bowl, combine the buttermilk, mayonnaise, mustard, onion, dill, salt, pepper and remaining vinegar. Pour over potato mixture and gently stir to coat. Refrigerate until chilled.