Susan's Best Potato Salad

A refreshing twist on potato salad. An eggless version that is different than most.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 4  large potatoes
• 4  teaspoons  oil
• 1  tablespoon tarragon vinegar (could substitute 1 Tbsp wine vinegar and 1/4 tsp dried tarragon)
• 1  teaspoon salt
• 1  teaspoon sugar
• 1  garlic clove, crushed
• 1  tablespoon fresh dill or 2  teaspoons dried dill
• 1⁄4 cup mayonnaise (homemade is amazing but even low fat store-bought works in this recipe)
• 3  green onions
• 6 -8  radishes

Directions

1. Peel potatoes and cut into 1/2 inch cubes. Put into a pan just covered by water, boil until just soft. Drain and put into a bowl that can be used for mixing up the potato salad.
2. While potato’s are cooking, Mix oil, vinegar, salt, sugar and garlic.
3. Pour oil and vinegar mixture over warm potatoes.
4. Refrigerate until cool.
5. Chop the fresh dill, green onions, and radishes.
6. When ready to serve, mix dill and mayo together and toss with potatoes onions, and radishes.
7. Garnish with a few radish slices and green onion if desired.