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This old-fashioned German-style salad
features red-skinned potatoes and radishes tossed in a traditional creamy
dressing.
For a lighter taste, you could substitute reduced-fat mayo for the mayonnaise
and nonfat yogurt for the sour cream, and cut the amount of oil to 1/3 cup. |
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Red and White Potato Salad
2 lbs. small new red potatoes (about 12)
1/4 C. red wine vinegar
1 T. Dijon mustard
1/2 t. salt
1 T. finely chopped fresh dill or 1/4 t. dried dill weed
freshly ground pepper, to taste
1 clove garlic, minced or pressed
1/2 C. olive oil
6 green onions, thinly sliced
1/4 C. chopped parsley
1/4 C. mayonnaise
1/4 C. sour cream
1 C. sliced radishes
hard-cooked egg slices, optional for garnish
fresh dill sprigs for garnish
Place potatoes in a large pot, add salted water to cover, and bring to the boil
over high heat. Reduce heat to medium and cook until potatoes are tender, about
25 to 30 minutes. Drain; slice while warm. (You should have about 6 cups.) Place
potatoes in a large bowl.
In a small bowl, mix vinegar, mustard, salt, dill, pepper and garlic. Gradually
whisk in oil until well combined. Pour oil mixture over warm potatoes, stirring
gently to coat. Cover and refrigerate at least 2 hours.
Gently mix in onion and parsley. Blend mayonnaise and sour cream until smooth;
fold into salad. Cover and refrigerate from 1 to 3 hours. Just before serving,
gently mix in radishes. Garnish with egg slices and dill sprigs, if using.
Serves 6.
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