Garden Potato Salad

Recipe from


Ingredients

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

Preparation

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

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

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

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

Note:

November 2003