Creamy Red Potato Salad

There won't be any leftovers with this classic picnic side dish. I love using red potatoes for their color and shape.

Prep: 30 min.    Cook: 20 min. + chilling    Makes: 12 servings

• 2 1/2 lbs. small red potatoes, cut into 1/4 in. slices

VINAIGRETTE

• 2/3 c. canola oil
• 1/3 c. red wine vinegar
• 2 Tbs. Dijon mustard
• 3/4 tsp. salt
• 1/2 tsp. dill weed
• 1/4 tsp. garlic salt
• 1/4 tsp. pepper

SALAD

• 2/3 c. mayonnaise
• 2/3 c. sour cream
• 2 c. sliced radishes
• 2/3 c. thinly sliced green onions
• 1/3 c. minced fresh parsley
• 4 hard-cooked eggs, chopped

1. Place potatoes in a Dutch oven; cover with water. Bring to a boil; Reduce heat; cover and cook potatoes for 15-18 min. or until tender. Drain.
2. Transfer potatoes to a large bowl. In a small bowl, whisk the vinaigrette ingredients. Pour over potatoes; gently toss to coat. Cool slightly. Cover and refrigerate until chilled.
3. In a small bowl, combine mayonnaise and sour cream; stir in radishes, onions and parsley. Add to potatoes; mix gently. Top with eggs. Chill until ready to serve.