Yield: 4 servings
|1||Clove garlic -- peeled and|
|2 tablespoons||Olive oil|
|¼ cup||Tarragon vinegar|
|½ teaspoon||Dried dill weed|
|1 pounds||New potatoes -- peeled|
|2||Green onion -- sliced|
|3 larges||Radishes -- sliced|
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