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Creamy Red Potato Salad

We love red potatoes for color and shape in a perfect combo with radishes, green onions and a touch of vinegar. —Betsy King, Duluth, Minnesota

12 ServingsPrep: 30 min. Cook: 20 min.+ chilling

Ingredients

2-1/2 pounds small red potatoes, cut into 1/4-in. slices
VINAIGRETTE:
2/3 cup canola oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon garlic salt
1/4 teaspoon pepper
SALAD:
2/3 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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2/3 cup sour cream
2 cups sliced radishes
2/3 cup thinly sliced green onions
1/2 cup minced fresh parsley
4 hard-cooked eggs, coarsely chopped

Directions

Place potatoes in a Dutch oven; cover with water. Bring to a boil.
Reduce heat; cover and cook potatoes for 15-18 minutes or until
tender. Drain.
Transfer potatoes to a large bowl. In a small bowl, whisk the
vinaigrette ingredients. Pour over warm potatoes; gently toss to

2 of 2

Creamy Red Potato Salad (continued)

Directions (continued)

coat. Cool slightly. Cover and refrigerate until chilled.
In a small bowl, combine mayonnaise and sour cream; stir in the
radishes, onions and parsley. Add to potatoes; mix gently. Top with
eggs. Chill until serving. Yield: 12 servings.

Nutrition Facts: 3/4 cup equals 330 calories, 26 g fat (4 g saturated fat), 84 mg cholesterol, 353 mg sodium, 18 g carbohydrate, 2 g fiber, 5 g protein.