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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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We love red potatoes for color and shape in a perfect combo with radishes, green onions and a touch of vinegar. Ingredients:
2-1/2 pounds small red potatoes, cut into 1/4-in. slices |
vinaigrette: |
2/3 cup canola oil |
1/3 cup red wine vinegar |
2 tablespoons dijon mustard |
3/4 teaspoon salt |
1/2 teaspoon dill weed |
1/4 teaspoon garlic salt |
1/4 teaspoon pepper |
salad: |
2/3 cup mayonnaise |
2/3 cup sour cream |
2 cups sliced radishes |
2/3 cup thinly sliced green onions |
1/2 cup minced fresh parsley |
4 hard-cooked eggs, coarsely chopped |
Directions:
1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook potatoes for 15-18 minutes or until tender. Drain.
2. Transfer potatoes to a large bowl. In a small bowl, whisk the
3. vinaigrette ingredients. Pour over warm potatoes; gently toss to coat. Cool slightly. Cover and refrigerate until chilled.
4. In a small bowl, combine mayonnaise and sour cream; stir in the radishes, onions and parsley. Add to potatoes; mix gently. Top with eggs. Chill until serving. Yield: 12 servings.
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