Winter Potato Salad
- 4 medium white or red potatoes (1 1/2 to 2 lb.)
- boiled salted water
- 1 clove garlic, peeled and split
- 3 Tbsp. salad oil
- 1/4 c. tarragon wine vinegar
- 1 tsp. each: salt and sugar
- 1/2 tsp. whole allspice, crushed
- 1 c. thinly sliced celery
- Scrub potatoes.
- Cook, unpeeled, in boiling salted water about 30 minutes, or until tender.
- Drain and peel.
- Slice warm potatoes about 1/4-inch thick into a large bowl.