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5* Creamy Red Potato Salad (12)

Source of Recipe

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5* Creamy Red Potato Salad (12)

Taste of Home June/July 2012
7 reviews rate this recipe 5 Stars!
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:
• 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:
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.

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.