Tangy Potato Salad
"I found this in a Taste of Home magazine and really enjoyed it. "
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (393.4 g)
- Calories 403.2
- Total Fat - 13.1 g
- Saturated Fat - 3.1 g
- Cholesterol - 204.6 mg
- Sodium - 413.8 mg
- Total Carbohydrate - 16.5 g
- Dietary Fiber - 1.1 g
- Sugars - 11.1 g
- Protein - 53.1 g
- Calcium - 242.8 mg
- Iron - 3.4 mg
- Vitamin C - 31 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place potatoes in a Dutch oven; cover with water.
Step 2
Bring to a boil.
Step 3
Reduce heat; cover and cook for 10-15 minutes or until tender.
Step 4
Drain. Immediately sprinkle with 3 tablespoons vinegar; cool.
Step 5
Place potatoes in a large bowl.
Step 6
Add the eggs, radishes and chives.
Step 7
In a small bowl, combine the buttermilk, mayonnaise, mustard, onion, dill, salt, pepper and remaining vinegar.
Step 8
Pour over potato mixture and gently stir to coat.
Step 9
Refrigerate until chilled.
Tips
No special items needed.
1 Reviews
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