Tangy Potato Salad
Created by QueenBea on November 5, 2011
- Servings: 9
- Prep Time: 15m
- Cook Time: 25m
- Recipe #2073
Ingredients
- 4 pounds red potatoes, cubed
- 3 tablespoons plus 2/3 cup white wine vinegar, divided
- 8 hard-cooked 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
How to Make
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Step 1: Place potatoes in a Dutch oven; cover with water.
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Step 2: Bring to a boil.
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Step 3: Reduce heat; cover and cook for 10-15 minutes or until tender.
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Step 4: Drain. Immediately sprinkle with 3 tablespoons vinegar; cool.
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Step 5: Place potatoes in a large bowl.
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Step 6: Add the eggs, radishes and chives.
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Step 7: In a small bowl, combine the buttermilk, mayonnaise, mustard, onion, dill, salt, pepper and remaining vinegar.
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Step 8: Pour over potato mixture and gently stir to coat.
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Step 9: Refrigerate until chilled.
Nutritional Facts
- 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