Tangy Potato Salad

Submitted by queenbeatrice

"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."

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 12

ingredients

• 4 lbs red potatoes, cubed
• 3 tablespoons white wine vinegar, divided
• 2⁄3 cup white wine vinegar, divided
• 8 hard-cooked eggs, sliced
• 6 radishes, thinly sliced
• 1⁄2 cup minced chives
• 1 cup buttermilk
• 1⁄2 cup mayonnaise
• 2 tablespoons prepared mustard
• 1 tablespoon dried minced onion
• 1 tablespoon dill weed
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

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.