Garden Potato Salad

Servings: 4
Ingredients:

4 md Boiling potatoes                    3    Green onions, sliced
1 ea Clove garlic                        3 lg Radishes, sliced
3 tb Salad oil                           1 sm Green pepper, thin sliced
1/4 c  Tarragon wine vinegar             1/4 c  Sliced ripe olives
1 ts Each salt and pepper                1/3 c  Mayonnaise
1/2 ts Dillweed                                 Chopped parsely for garnish
3    Hard boiled eggs

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.

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