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.
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