| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Luncheon, Potatoes, Make & take, Family | 10 | Servings |
INGREDIENTS
| 4 | lb | Red potatoes; scrubbed |
| 2 | Red pepper; chopped | |
| 1 | c | Green onion; chopped |
| 1 | lb | Mushroom; sliced |
| 1 | c | Oil |
| 1/2 | c | White wine vinegar |
| 2 | Cloves garlic; minced | |
| 2 | tb | Dijon mustard |
| 2 | ts | Dill seed |
| 1/2 | ts | White pepper |
| Salt; to taste |
INSTRUCTIONS
Cook potatoes with skins on in boiling water (approximately 15-20 minutes, potatoes should still be somewhat firm). Slice 1/4 inch thick and peel if desired (but best left with skins on). Add other vegetables and make dressing from remaining ingredients. Pour dressing over vegetables, let stand for 2-3 hours, stir occasionally. Serve at room temp. Notes: Great to take to beach, picnic, etc. First appeared in Sunset Magazine about 10 years ago. Can be served cold if you like. Formatted by Laura J. Bettingen (labette@sprynet.com) Serving Ideas: BBQ chicken, fruit salad, french bread. Per serving: 325 Calories; 22g Fat (60% calories from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 50mg Sodium Recipe by: Sunset Magazine Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Laura J.Bettingen" <labette@sprynet.com> on Sep 18, 1997
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