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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 30 |
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I've had this recipe for years and we love it. I have no idea where the recipe was clipped. The sour cream is a nice surprise over mayo. I'm going to try Greek Yogurt next time. Love the radishes in it too. We normally use new red potatoes instead of baking potatoes. Cooking time is cooling time... Ingredients:
2 lbs baking potatoes, peeled and cut into 1-inch chunks |
2 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1/4 cup olive oil |
3 tablespoons onions, minced (we like red onion or scallions) |
1/2 cup sour cream |
1/2 cup radish, thinly sliced |
1/4 cup fresh dill, chopped |
Directions:
1. Boil a large pot of water. Put clean potatoes in the water and cook until they are the texture you like.
2. Meanwhile, whisk vinegar, mustard, salt and pepper together in a large bowl. Whisk in oil, then onion.
3. Drain potatoes and add to dressing. Cool to room temperature and stir in remaining ingredients.
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