Tangy Potato Salad Recipe

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Ingredients:

Serving

4 lb red potatoes, cubed
3 tbsp plus 2/3 cup white wine vinegar, divided
8 hard-cooked eggs, sliced
6 radishes, thinly sliced
1/2 cup minced chives
1 cup buttermilk
1/2 cup mayonnaise
2 tbsp prepared mustard
1 tbsp dried minced onion
1 tbsp dill weed
1/4 tsp salt
1/4 tsp pepper

Directions:

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.
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. Yield: 13 servings (3/4 cup each).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	221.14 Kcal (926 kJ)
Calories from fat	93.68 Kcal
		% Daily Value*
Total Fat	10.41g	16%
Cholesterol	120.4mg	40%
Sodium	300.33mg	13%
Potassium	724.75mg	15%
Total Carbs	24.68g	8%
Sugars	2.97g	12%
Dietary Fiber	3.05g	12%
Protein	7.69g	15%
Vitamin C	14.1mg	23%
Iron	1.8mg	10%
Calcium	57.4mg	6%

Amount Per 100 g
Calories	106 Kcal (444 kJ)
Calories from fat	44.9 Kcal
		% Daily Value*
Total Fat	4.99g	16%
Cholesterol	57.71mg	40%
Sodium	143.95mg	13%
Potassium	347.39mg	15%
Total Carbs	11.83g	8%
Sugars	1.43g	12%
Dietary Fiber	1.46g	12%
Protein	3.69g	15%
Vitamin C	6.8mg	23%
Iron	0.9mg	10%
Calcium	27.5mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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