Ingredients
4 pounds red potatoes, cubed3 tablespoons plus 2/3 cup white wine vinegar, divided8 hard-boiled large eggs, sliced6 radishes, thinly sliced1/2 cup minced chives1 cup buttermilk1/2 cup mayonnaise2 tablespoons prepared mustard1 tablespoon dried minced onion1 tablespoon dill weed1/4 teaspoon salt1/4 teaspoon pepper
Preparation
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.
