Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Clove garlic -- peeled and 1/2 ts Dried dill weed
Halved 1 lb New potatoes -- peeled
2 tb Olive oil 3 Eggs, hard-boiled
1/4 c Tarragon vinegar 2 Green onion -- sliced
1 ts Salt 3 lg Radishes -- sliced
1 ts Sugar 1/3 c 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 1/2" 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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