Radish Potato Salad

Name: Radish Potato Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 5 medium red potatoes (about 1-1/2 pounds); 1 cup sliced radishes; 2 hard-boiled large eggs, chopped; 3/4 cup mayonnaise; 3 tablespoons minced fresh dill or 2 teaspoons dill weed; 2 tablespoons cider vinegar; 1 tablespoon sugar; 1/4 teaspoon salt; Dash pepper

Total Time Prep: 30 min. + chilling

Yield 4 servings

Test Kitchen Approved

This potato salad is well coated with a creamy dill dressing. This summery salad, made with radish slices and chopped eggs, is not only pretty but easy to prepare, too.—Lydia Garcia, Hanover, Pennsylvania

Ingredients

5 medium red potatoes (about 1-1/2 pounds)
1 cup sliced radishes
2 hard-boiled large eggs, chopped
3/4 cup mayonnaise
3 tablespoons minced fresh dill or 2 teaspoons dill weed
2 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
Dash pepper

Directions

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool.
Peel and cube potatoes; place in a large bowl. Add radishes and eggs. In a small bowl, combine the mayonnaise, dill, vinegar, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Cover and refrigerate for at least 1 hour.