Danish Potato Salad

1 Clove Garlic
2 tb Salad Oil
1/4 c Tarragon-Flavored Wine vinegar
1 ts Salt
1 ts Sugar
1/2 ts Dried Dill Weed
1 lb Potatoes
2 Green Onions
3 Radishes
2 Eggs, Hard Cooked
1/3 c Mayonnaise
Parsley

Split garlic and let stand in salad oil about 10 minutes, then discard the garlic. To the oil, add the vinegar, salt, sugar, and dill weed. Peel the potatoes and cut into 1/2 inch cubes. Pour dressing over potatoes, mix, cover, and chill for several hours. At serving time, mix into the salad the rest of the ingredients. Makes 4 to 6 servings.

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