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Creamy Red Potato Salad

 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 mayonnaise
  • 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
  • coat. Cool slightly. Cover and refrigerate until chilled.
  • In a small bowl, combine mayonnaise and sour cream; stir in the

2 of 2

Creamy Red Potato Salad (continued)

Directions (continued)

  • radishes, onions and parsley. Add to potatoes; mix gently. Top with
  • eggs. Chill until serving. Yield: 12 servings.
Nutritional 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.