Instructions: 1. Cook potatoes (unpeeled) in boiling salted water to cover until tender

(25 to 30 minutes). Drain and slice while warm. Place in a large bowl.

2. While potatoes cook, in a small bowl mix vinegar, mustard, salt, marjoram, pepper, and garlic. Using a whisk or fork, gradually beat in oil until well combined. Pour oil mixture over warm potatoes, stirring gently to coat potato slices. Cover and refrigerate for at least 2 hours (or as long as overnight, if you wish).

3. Lightly mix in radishes, cucumber, onion, pepper, carrot, celery, parsley and hard-cooked eggs. Mix mayonnaise and sour cream until smooth; stir in cheese. Fold mayonnaise mixture into potatoes. Cover and refrigerate for 1 to 3 hours. Garnish with tomato wedges.

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