| 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
A Message from our Provider:
“Sunsets – a gift from God”