TANGY POTATO SALAD WITH RADISHES

Tangy Potato Salad with Radishes image

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, Saskatchewan

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 13 servings (3/4 cup each).

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 227 calories, Fat 11g fat (2g saturated fat), Cholesterol 134mg cholesterol, Sodium 185mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.