| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | *, Tabasco | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Finely chopped celery |
| 1/4 | c | Vegetable oil |
| 1/4 | c | Finely chopped green onions |
| 3 | tb | Cider or white wine vinegar |
| 1 | ts | Salt |
| 1/4 | ts | Tabasco® pepper sauce |
| 2 | lb | Red potatoes; cooked, peeled, cut in chunks (5 cups) |
INSTRUCTIONS
In large bowl, stir together celery, oil, green onions, vinegar, salt and Tabasco pepper sauce. Add potatoes; gently toss to coat well. Cover. Stirring occasionally, let stand at room temperature about 30 minutes, or refrigerate several hours. Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Mar 25, 1998
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