Menu
Radish Potato Salad Radish Potato Salad
Ravishing Radish Salad Ravishing Radish Salad
Radish Cucumber Salad Radish Cucumber Salad
Potato Salad with Cucumbers Potato Salad with Cucumbers
Radish, Carrot & Cilantro Salad Radish, Carrot & Cilantro Salad
Herb-Vinaigrette Potato Salad Herb-Vinaigrette Potato Salad
Crunchy Potato Salad Crunchy Potato Salad
Potato Salad Potato Salad
Tangy Cucumber Salad Tangy Cucumber Salad
Vegetable Potato Salad Vegetable Potato Salad
Zesty Potato Salad Zesty Potato Salad
Garden Spinach-Potato Salad Garden Spinach-Potato Salad
Tangy Fruit Salad Tangy Fruit Salad
Red and Sweet Potato Salad Red and Sweet Potato Salad
Potato Salad with Kalamata-Hazelnut Vinaigrette Potato Salad with Kalamata-Hazelnut Vinaigrette
Tangy Watermelon Salad Tangy Watermelon Salad
Lemon Vinaigrette Potato Salad Lemon Vinaigrette Potato Salad
Radish Asparagus Salad Radish Asparagus Salad
Celery Seed Potato Salad Celery Seed Potato Salad
Creamy Red Potato Salad Creamy Red Potato Salad

Tangy Potato Salad with Radishes

2 reviews
Test Kitchen Approved
Total Time

Prep: 40 min. + chilling

Makes

13 servings (3/4 cup each)

Updated: Oct. 12, 2022
Summer's approach makes my family think of potato salad. This tangy side is also great in the winter when it's served hot with cubed ham. —Peggy Gwillim, Strasbourg, Saskatchewan
Tangy Potato Salad with Radishes
Tangy Potato Salad with Radishes Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 4 pounds red potatoes, cubed
  • 3 tablespoons plus 2/3 cup white wine vinegar, divided
  • 8 hard-boiled large 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

Directions

  1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Immediately sprinkle with 3 tablespoons vinegar; 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.

Nutrition Facts

3/4 cup: 227 calories, 11g fat (2g saturated fat), 134mg cholesterol, 185mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 7g protein.