| 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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