SAUCE
Boil the potatoes until cooked but still firm. Cut into potato salad-sized
chunks. Mix the ingredients for the sauce together, using more or less
sesame oil and host mustard according to taste (the more the better, up to
a point. . . ). Put all solid ingredients together in a large bowl, then
add the sauce and mix well. Chill. busted by sooz
Posted to recipelu-digest Volume 01 Number 226 by James and Susan Kirkland
<kirkland@gj.net> on Nov 08, 1997
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