Tangy Potato Salad

4 Pounds Red Potatoes, Cubed
3 Tablespoons Plus 2/3 Cup White Wine Vinegar, Divided
8 Hard-Cooked Eggs, Sliced
6 Radishes, Thinly Sliced
Cup Minced Chives
1 Cup Buttermilk
Cup Mayonnaise
2 Tablespoons Prepared Mustard
1 Tablespoon Dried Minced Onion
1 Tablespoon Dill Weed
Teaspoon Salt
Teaspoon Pepper

1. Place potatoes in a Dutch oven; cover with water.  Bring to a boil.  Reduce heat; cover and cook for 10-15 minutes or until tender.  Drain.  Immediately sprinkle with 3 tablespoons vinegar; cool.
2. Place potatoes in a large bowl.  Add the eggs, radishes and chives.  In a small bowl, combine the buttermilk, mayonnaise, mustard, onion, dill, salt, pepper and remaining vinegar.  Pour over potatoe mixture and gently stir to coat.  Refrigerate until chilled.