Average Rating: 4.5TOTAL TIME: Prep: 40 min. + chilling
YIELD: 13 servings (3/4 cup each).Ingredients
- 4 pounds red potatoes, cubed
- 3 tablespoons plus 2/3 cup white wine vinegar, divided
- 8 hard-boiled large 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
Instructions
- 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.
Nutrition Facts
3/4 cup: 227 calories, 11g fat (2g saturated fat), 134mg cholesterol, 185mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 7g protein.