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Garden Potato Salad #2

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  • 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 <sitm@EKX.INFI.NET> on Nov 1, 1996