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Title: Garden Potato Salad Categories: Salads, Vegetables Yield: 4 Servings 4 md Boiling potatoes 1 Clove garlic 3 tb Salad oil 1/4 c Tarragon wine vinegar 1 ts Each salt & pepper 1/2 ts Dillweed 3 Hard boiled eggs 3 Green onions, sliced 3 lg Radishes, sliced 1 sm Green pepper, thin sliced 1/4 c Sliced ripe olives 1/3 c Mayonnaise 1 Chopped parsely for garnish Cook unpeeled potatoes in boiling salted water until tender (about 35 minutes). While potatoes are cooking, split garlic and place it in a jar with oil; let stand for 10 minutes. Remove and discard garlic. To oil, add vinegar, salt, sugar and dillweed; shake well to blend. Drain potatoes; peel while warm and cut into 1/4-inch cubes (you should have about 4 cups). Pour dressing over warm potatoes. Cover and chill for several hours or overnight. To serve, slice 2 eggs. Add to potatoes-with green onions, radishes, green pepper, ripe olives and mayonnaise. Mix lightly. Slice remaining eggs and use, with parsely, as a garnish. Serves 4. Posted to EAT-L Digest 31 Mar 97 by Patrick & Sarah Gruenwald |