Total Time
35mins
Prep 20 mins
Cook 15 mins

This is a recipe I tried from Taste of Home magazine. We really enjoyed this. It does make quite a bit so it is great for a crowd.

Ingredients Nutrition

Directions

  1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Immediately sprinkle with 3 tablespoons vinegar; cool.
  2. Place potatoes in a large bowl. Add the eggs, radishes and chives. In a small bowl, combine the buttermilk, mayonnaise, mustard, onion, dill, salt, pepper and remaining vinegar. Pour over potato mixture and gently stir to coat. Refrigerate until chilled.