Recipe by Emily
A refreshing twist on potato salad. An eggless version that is different than most.
Top Review by Jessie MacMillan
I love this potato salad! It's easy to make and very tasty -- and people don't miss the eggs (my husband doesn't like hard-boiled eggs). It was a big hit on July 4th.
I used 8 red potatoes, which are clearly more than 4 large potatoes (LOL), so I doubled both of the dressings. I covered the potatoes with water, brought to a boil, and boiled gently for about 30 minutes, until the skins started to come off and they were tender; I left the skins on in the salad. Also, I added the green onions to the potato salad.
The aroma of the first dressing is so wonderful you may be tempted to stop there, but the dill, radishes, & green onions in the second dressing really finish it off nicely.
Update: It's now nearly 5 years since I posted my review and I still LOVE this recipe. Family and friends request it whenever I offer to bring something to a gather. Yum!
- 4 large potatoes
- 4 teaspoons oil
- 1 tablespoon tarragon vinegar (could substitute 1 Tbsp wine vinegar and 1/4 tsp dried tarragon)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 garlic clove, crushed
- 1 tablespoon fresh dill or 2 teaspoons dried dill
- 1⁄4 cup mayonnaise (reduced fat is a fine sub)
- 3 green onions
- 6 -8 radishes
Directions See How It's Made
- Peel potatoes and cut into 1/2 inch cubes.
- Mix oil, vinegar, salt, sugar and garlic.
- Pour over warm potatoes.
- Refrigerate until cool.
- When ready to serve, mix dill and mayo together and toss with potatoes onions, and radishes.
- Garnish with a few radish slices and green onion sprigs if desired.