Danish Potato Salad

The Art of Salad Making, 1968

30 minutes — 6 Servings

Ingredients

5	large	potatoes (boiled in jackets)
4	tablespoon	oil
4	tablespoon	tarragon vinegar
1	teaspoon	salt
1	teaspoon	sugar
1	clove	garlic (crushed)
3		green onions (chopped)
8		radishes (sliced thin)
1⁄4	cup	mayonnaise
1	tablespoon	fresh dill (or 1 teaspoon dried)
		parsley (garnish)
3		hard cooked eggs (garnish)

Instructions

Do not overcook the potatoes, peel and cut into 1/2-inch cubes. Mix oil, vinegar, salt, sugar, and garlic and pour over the potatoes. Chill. When ready to serve, combine the onions and radishes with the potatoes. Mix the mayonnaise with dill and fold into the salad. Garnish with parsley and hard cooked egg wedges.