Tangy Potato Salad with Radishes
http://www.tasteofhome.com/recipes/tangy-potato-salad-with-radishes
You could always throw in some diced left-over ham too.
Yield: 13 servings (3/4 cup each).
Ingredients
· 4 pounds red potatoes, cubed
· 3 tablespoons plus 2/3 cup white wine vinegar, divided
· 8 hard-cooked large 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.
· 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.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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