TANGY POTATO SALAD WITH RADISHES
Total Time: 40 minutes + chilling Yield: 13 servings (¾ cup each)
1. Place potatoes in a Dutch oven, cover with water. Bring to a boil. Reduce heat and cover and cook for 10-15 minutes or until tender. Drain. Immediately sprinkle with 3 tbsp of vinegar, let 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. 4 lbs red potatoes, cubed 3 tbsp plus ⅔ cup white wine vinegar, divided 8 hard-boiled large eggs, sliced
6 radishes, thinly sliced
½ cup minced chives
1 cup buttermilk
½ cup mayonnaise
2 tbsp prepared mustard 1 tbsp dried minced onion 1 tbsp dill weed
¼ tsp salt
¼ tsp pepper
NUTRITIONAL INFORMATION
Amount Per Serving (¾ cup):
227 calories, 11 g fat, 134 mg cholesterol, 185 mg sodium, 25 g carbohydrate,
3 g sugars, 3 g fibre, 7 g protein.