Danish potato salad
4 servings
Ingredients
| Quantity | 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 |
Directions
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