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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 13 |
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Summer's approach makes my family think of potato salad. This tangy side is also great in the winter when it's served hot with cubed ham. Peggy Gwillim, Strasbourg, SK Ingredients:
4 pounds red potatoes, cubed |
3 tablespoons 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 tablespoons prepared mustard |
1 tablespoon dried minced onion |
1 tablespoon dill weed |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. 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. 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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