| 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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