Tangy Potato Salad

9
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"I found this in a Taste of Home magazine and really enjoyed it. "

Original recipe yields 9 servings
OK

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 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 & Variations


No special items needed.

Related

Sue Lau

This was ok, but I felt the vinegar really dominated the flavor and left it a bit runny. I'd really cut back on that next time to let the other flavors come through.

review by:
(30 May 2013)