| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Salads, Vegetables |
4 |
Servings |
INGREDIENTS
| 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 |
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 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
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