| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | *, Tabasco | 6 | Servings | |
INGREDIENTS
| 6 | md | Red new potatoes; cubed |
| 1/3 | c | Olive or vegetable oil |
| 1/4 | c | Cider vinegar |
| 1 | tb | Country Dijon-style mustard |
| 1 | sm | Onion; chopped |
| 1 | Clove garlic; minced | |
| 1/2 | ts | Tabasco® pepper sauce |
| 1/2 | ts | Salt |
| 1/2 | ts | Dried dill weed or 1 tablespoon fresh chopped dill |
| 1/2 | ts | Dried tarragon leaves |
INSTRUCTIONS
Cook potatoes 10-15 minutes or until just tender; drain. In large bowl, combine oil, vinegar, mustard, onion, garlic, Tabasco pepper sauce, salt, dill and tarragon until blended. Add warm potatoes; toss to coat well. Cover; refrigerate at least 2 hours to blend flavors. 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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