Tangy Potato Salad with Radishes
You could always throw in some diced left-over ham too.
Prep: 40 minutes + chilling
Yield: 13 servings (3/4 cup each).
· 1/4 teaspoon pepper
· 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.
· Nutritional Facts: 3/4 cup: 227 calories, 11g fat (2g saturated fat), 134mg cholesterol, 185mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 7g protein.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
Posted by: "Jodi Thompson" <firstname.lastname@example.org>
|Reply via web post||•||Reply to sender||•||Reply to group||•||Start a New Topic||•||Messages in this topic (1)|