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Garden Potato Salad

Yield 10 to 12 servings


  • 1/4 cup vegetable oil
  • 2 garlic cloves, pressed
  • 4 pounds new potatoes, cut into 1/2-inch peices
  • 1/2 cup tarragon vinegar
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 1 1/2 teaspoons dried dill or 3 tablespoons chopped fresh dillweed
  • 2/3 to 1 cup mayonnaise
  • 2 small bunches green onion, chopped

How to Make It

  1. Combine oil and garlic in a large bowl; set aside.

  2. Cook potatoes in boiling salted water to cover 15 to 20 minutes or until tender; drain potatoes, and place in a large bowl.

  3. Whisk vinegar and next 3 ingredients into oil mixture. Pour over warm potatoes, tossing to coat. Cover and chill 8 hours.

  4. Combine potato mixture, mayonnaise, and green onions, tossing gently.