Creamy Red Potato Salad
TOTAL TIME: Prep: 30 min. Cook: 20 min.+ chilling
YIELD: 12 servings.
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
Ingredients
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2-1/2 pounds small red potatoes, cut into 1/4-in. slices
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VINAIGRETTE:
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2/3 cup canola oil
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1/3 cup red wine vinegar
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2 tablespoons Dijon mustard
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3/4 teaspoon salt
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1/2 teaspoon dill weed
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1/4 teaspoon garlic salt
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1/4 teaspoon pepper
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SALAD:
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2/3 cup mayonnaise
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2/3 cup sour cream
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2 cups sliced radishes
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2/3 cup thinly sliced green onions
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1/2 cup minced fresh parsley
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4 hard-boiled large eggs, chopped
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
3/4 cup: 330 calories, 26g fat (4g saturated fat), 84mg cholesterol, 353mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 5g protein.
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