Creamy Red Potato Salad

• 2-1/2 pounds small red potatoes, cut into 1/4-in. slices
• 2/3 cup canola oil
• 1/3 cup red wine vinegar
• 2 tablespoons Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon dill weed
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 2/3 cup mayonnaise
• 2/3 cup sour cream
• 2 cups sliced radishes
• 2/3 cup thinly sliced green onions
• 1/2 cup minced fresh parsley
• 4 hard-boiled large 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 minutes or until tender. Drain.
2. 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.
3. 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.

red potatoes, canola oil, red wine vinegar, mustard, salt, dill weed, garlic salt, pepper, mayonnaise, sour cream, radishes, green onions, parsley, eggs

Taken from www.tasteofhome.com/recipes/creamy-red-potato-salad/ (may not work)