| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 6 | Servings | ||
INGREDIENTS
| 1 1/8 | kg | Small, preferably red |
| potatoes unpeeled | ||
| 2 1/2 lb | ||
| 125 | Tarragon vinegar, 4 floz | |
| 4 | T | Walnut oil |
| 8 | Dried red chillies | |
| de-seeded if wished | ||
| 1 | t | Mustard seeds |
| 1 | t | Salt |
| 1 1/2 | t | Dried dill |
INSTRUCTIONS
Cook the potatoes in boiling water for about 15 minutes. Do not overcook them; they should be just tender. Meanwhile, combine the vinegar, oil, chillies, mustard seeds, salt and dill in a saucepan. Drain and halve the potatoes, and add to the other ingredients. Cover and cook over a low heat for 10 minutes. Serve hot. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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