This potato salad is well coated with a creamy dill dressing. This summery salad, made with radish slices and chopped eggs, is not only pretty but easy to prepare, too.—Lydia Garcia, Hanover, Pennsylvania
Radish Potato Salad
Radish Potato Salad
Prep Time
10 min
Cook Time
20 min
Yield
4 servings
Ingredients
- 5 medium red potatoes (about 1-1/2 pounds)
- 1 cup sliced radishes
- 2 hard-boiled large eggs, chopped
- 3/4 cup mayonnaise
- 3 tablespoons minced fresh dill or 2 teaspoons dill weed
- 2 tablespoons cider vinegar
- 1 tablespoon sugar
- 1/4 teaspoon salt
- Dash pepper
Directions
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool.
- Peel and cube potatoes; place in a large bowl. Add radishes and eggs. In a small bowl, combine the mayonnaise, dill, vinegar, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Cover and refrigerate for at least 1 hour.
Loading Popular in the Community
Loading Reviews
