Title: Garden potato salad
 Categories: Salads, Vegetables
      Yield: 4 Servings
 
      4 md Boiling potatoes
      1 ea Clove garlic
      3 tb Salad oil
    1/4 c  Tarragon wine vinegar
      1 ts Each salt & pepper
    1/2 ts Dillweed
      3    Hard boiled eggs
      3    Green onions, sliced
      3 lg Radishes, sliced
      1 sm Green pepper, thin sliced
    1/4 c  Sliced ripe olives
    1/3 c  Mayonnaise
           Chopped parsely for garnish
 
  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.