Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.