Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 | Clove garlic -- peeled and |
| 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 | Eggs, hard-boiled |
| 2 | 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