Danish potato salad

Yield: 4 servings

Measure Ingredient
1 \N Clove garlic -- peeled and
\N \N Halved
2 tablespoons Olive oil
¼ cup Tarragon vinegar
1 teaspoon Salt
1 teaspoon Sugar
½ teaspoon Dried dill weed
1 pounds New potatoes -- peeled
3 \N Eggs, hard-boiled
2 \N Green onion -- sliced
3 larges Radishes -- sliced
⅓ cup Mayonnaise

In a large bowl, combine garlic and oil. Let stand for 10 minutes; discard garlic. Stir in vinegar, salt, sugar and dillweed. Set aside. Cook potatoes in boiling water until tender throughout, about 15 minutes. Drain and let cool briefly, then cut into ½" cubes.

Add to dressing and toss to coat. Cover and refrigerate for at least 1 hour or until next day. Just before serving, chop 2 of the eggs.

Add chopped eggs, onions, radishes and mayonaise to potatoes; mix gently. Cut remaining egg into wedges; garnish salad with egg wedges and sprinkle with parsley. 274 calories and 20 grams fat.

Recipe By : Sunset All Time Favorite Recipes From: Meg Antczak Date: 10-12-95 (21:12) (159) Fido: Cooking

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