Average Rating: 4.555555TOTAL TIME: Prep: 30 min. Cook: 20 min.+ chilling
YIELD: 12 servings.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-boiled large eggs, chopped
Instructions
- 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.
- 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.
- 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.