Lunch: Tangy Potato Salad with Radishes Recipe

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

Instructions

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.
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.

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