Tangy Potato Salad with Radishes Recipe
Tangy Potato Salad with Radishes Recipe photo by Taste of Home
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Tangy Potato Salad with Radishes Recipe

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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
TOTAL TIME: Prep: 40 min. + chilling
MAKES:13 servings
TOTAL TIME: Prep: 40 min. + chilling
MAKES: 13 servings


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

Nutritional Facts

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


  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. Yield: 13 servings (3/4 cup each).
Originally published as Tangy Potato Salad in Taste of Home June/July 2010, p21

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Saskie73 User ID: 286772 209711
Reviewed Jul. 3, 2010

"I found it deliciously ironic that this recipe, submitted by not only a fellow Canadian but a fellow Saskatchewan resident, was featured in the July 4th chapter of the newest print edition of Taste of Home.

Aside from that, I had to, through necessity only, make three changes for my July 1 - Canada Day - presentation...
My boyfriend doesn't like radishes so I left those out.
I didn't have enough fresh chives so I used dehydrated using 1/3 of the amount and mixing it into the dressing rather than the potato and egg mixture;
I didn't have white wine vinegar and rather than mess it up with a substitution, I left it out entirely.
Not only was the dressing DELICIOUS without the vinegar, it was thin enough for dressing AND thick enough for a dip for veggies. NUMMERS!!!!!
So take note! This is an awesome recipe with my minor changes if you need a recipe for veggie dip that consists pretty much of shelf/pantry items. As a potato salad it's amazing!
Peggy from Strasbourg, Saskatchewan, you have submitted a WINNER!
~Lynda from St. Walburg, 3 hours north of Saskatoon. ;)"

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