Crispy Potato Salad with Blue Cheese
| Yield: | 8 Servings |
| Categories: |
| 1 1/2 | lb | Small new potatoes |
| 3 | tb | Tarragon vinegar |
| 2 | ts | Dijon mustard |
| 1 | ts | Salt |
| 1/8 | ts | Dried marjoram |
| 1/8 | ts | White pepper |
| 1 | Clove garlic -- minced | |
| 1/3 | c | Salad oil |
| 1/2 | c | Radishes -- sliced |
| 1/2 | c | Cucumber -- chopped |
| 1 | sm | Onion -- chopped |
| 1 | sm | Green pepper -- seeded and |
| Chopped | ||
| 1 | md | Carrot -- shredded |
| 1 | Stalk celery -- finely | |
| Chopped | ||
| 1/4 | c | Parsley -- chopped |
| 2 | Eggs, hard-boiled -- sliced | |
| 1/4 | c | Mayonnaise |
| 1/4 | c | Sour cream |
| 1/4 | c | Blue cheese -- crumbled |
| Tomato wedges, for garnish |
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