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Ingredients
| red potatoes: 4 lbs (cubed) |
| white wine vinegar: 3 Tbl (divided) |
| white wine vinegar: 2/3 cup (divided) |
| eggs: 8 (hard cooked//sliced) |
| radishes: 6 whole radishes (thinly sliced) |
| chives (chopped): 1/2 cup (minced) |
| buttermilk: 1 cup |
| regular mayonnaise: 1/2 cup |
| yellow mustard: 2 Tbl |
| dried minced onion: 1 Tbl |
| fresh dill weed (sprigs): 1 Tbl |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
Tangy Potato Salad
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
- 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.