Ingredients
2-1/2 pounds small red potatoes, cut into 1/4-in. slicesVINAIGRETTE:2/3 cup canola oil1/3 cup red wine vinegar2 tablespoons Dijon mustard3/4 teaspoon salt1/2 teaspoon dill weed1/4 teaspoon garlic salt1/4 teaspoon pepperSALAD:2/3 cup mayonnaise2/3 cup sour cream2 cups sliced radishes2/3 cup thinly sliced green onions1/2 cup minced fresh parsley4 hard-boiled large eggs, chopped
Preparation
Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook potatoes for 15-18 minutes or until tender. Drain.
Transfer potatoes to a large bowl. In a small bowl, whisk the vinaigrette ingredients. Pour over warm potatoes; gently toss to coat. Cool slightly. Cover and refrigerate until chilled.
In a small bowl, combine mayonnaise and sour cream; stir in the radishes, onions and parsley. Add to potatoes; mix gently. Top with eggs. Chill until serving.
