Garden Potato Salad

Recipe Ingredients

4 cups	948ml	Boiling potatoes (medium)
1		Garlic
3 tablespoons	45ml	Salad oil
1/4 cup	59ml	Tarragon wine vinegar
1 teaspoon	5ml	Salt and pepper
1/2 teaspoon	2.5ml	Dillweed
3		Hard boiled eggs
3		Green onions - sliced
3		Radishes - sliced (large)
1		Green pepper - thin sliced (small)
1/4 cup	59ml	Sliced ripe olives
1/3 cup	78ml	Mayonnaise
		Parsley for garnish - chopped

Recipe Instructions

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 parsley, as a garnish. Serves 4.

Source:
Country Woman Magazine, 6/97

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