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Source: Stop and Smell the Rosemary

Garden Potato Salad
Bring this potato salad to your next picnic or gathering.
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Serves: 10-12
Prep Time: 25 minutes
Cook Time: 5 minutes
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1/4 cup vegetable oil
2 cloves garlic, halved
30 to 40 new potatoes, skins on, cut into 1/2 to 3/4-inch cubes
1/2 cup tarragon vinegar
2 teaspoons salt
2 teaspoons sugar
3 to 4 tablespoons chopped fresh dill
2/3 to 1 cup mayonnaise
2 bunches green onions, chopped
1 tablespoon chopped fresh dill
1 bunch radishes, sliced




Combine oil and garlic in a small bowl. Set aside.

Boil potatoes in salted water until just tender. Drain. Transfer to a large bowl.

Remove garlic from oil and discard. Whisk vinegar, salt, sugar, and dill into oil. Pour dressing over warm potatoes and toss to coat. Cover and marinade several hours in the refrigerator. (Can be refrigerated for several days.)

When ready to serve, drain excess liquid. Toss marinated potatoes with mayonnaise and green onions. Garnish with dill and sliced radishes.





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