| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Danish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Clove Garlic |
| 2 |
tb |
Salad Oil |
| 1/4 |
c |
Tarragon-Flavored Wine |
|
|
Vinegar |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Dried Dill Weed |
| 1 |
lb |
Potatoes |
| 2 |
|
Green Onions |
| 3 |
|
Radishes |
| 2 |
|
Eggs, Hard Cooked |
| 1/3 |
c |
Mayonnaise |
|
|
Parsley |
INSTRUCTIONS
Split garlic and let stand in salad oil about 10 minutes, then discard the
garlic. To the oil, add the vinegar, salt, sugar, and dill weed. Peel the
potatoes and cut into 1/2 inch cubes. Pour dressing over potatoes, mix,
cover, and chill for several hours. At serving time, mix into the salad
the rest of the ingredients. Makes 4 to 6 servings.
Recipe By : Sunset Scandanavian Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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