Title: Danish Potato Salad
Categories: Salad
Yield: 4 Servings

1		Clove garlic -- peeled and
		Halved
2	tb	Olive oil
1/4	c	Tarragon vinegar
1	ts	Salt
1	ts	Sugar
1/2	ts	Dried dill weed
1	lb	New potatoes -- peeled
3		Eggs, hard-boiled
2		Green onion -- sliced
3	lg	Radishes -- sliced
1/3	c	Mayonnaise

In a large bowl, combine garlic and oil. Let stand for 10 minutes; discard garlic. Stir in vinegar, salt, sugar and dillweed. Set aside. Cook potatoes in boiling water until tender throughout, about 15 minutes. Drain and let cool briefly, then cut into 1/2" cubes. Add to dressing and toss to coat. Cover and refrigerate for at least 1 hour or until next day. Just before serving, chop 2 of the eggs. Add chopped eggs, onions, radishes and mayonaise to potatoes; mix gently. Cut remaining egg into wedges; garnish salad with egg wedges and sprinkle with parsley. 274 calories and 20 grams fat.

Recipe By : Sunset All Time Favorite Recipes

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