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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This potato salad is well coated with a creamy dill dressing. This summery salad, made with radish slices and chopped eggs, is not only pretty but easy to prepare, too.—Lydia Garcia, Hanover, Pennsylvania Ingredients:
5 medium red potatoes (about 1-1/2 pounds) |
1 cup sliced radishes |
2 hard-cooked eggs, chopped |
3/4 cup mayonnaise |
3 tablespoons minced fresh dill or 2 teaspoons dill weed |
2 tablespoons cider vinegar |
1 tablespoon sugar |
1/4 teaspoon salt |
dash pepper |
Directions:
1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool.
2. Peel and cube potatoes; place in a large bowl. Add radishes and eggs. In a small bowl, combine the mayonnaise, dill, vinegar, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Cover and refrigerate for at least 1 hour. Yield: 4 servings.
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