Name: New Potato Salad with Mustard Dressing
Ingredients: 1 1/2 lb New potatoes; 1 c Frozen petite peas thawed; Egg; 1 1/2 tb Vinegar; 1 1/2 tb Dijon-style mustard; 1 ts Salt; 1/4 ts Pepper; 2/3 c Salad oil; 1 cn Pimientos, 2oz drained; 2 tb Green onions minced; 2 tb Parsley minced

Our wills must be broken to His will. To be broken is the beginning of revival. It is painful, it is humiliating, it is the only way. It is being ‘Not I, but Christ,’ and a ‘C’ is a bent ‘I.’ The Lord Jesus cannot live in us fully and reveal Himself through us until the proud self within us is broken. This simply means that the hard unyielding self, which justifies itself, wants its own way, stands up for its rights, and seeks its own glory, at last bows its head to God's will, admits it’s wrong, gives up its own way to Jesus, surrenders its rights and discards its own glory – that the Lord Jesus might have all and be all. In other words, it is dying to self and self-attitudes.

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Vegetables, Salads, Dressings	4	Servings

INGREDIENTS

1 1/2	lb	New potatoes
1	c	Frozen petite peas thawed
		Egg
1 1/2	tb	Vinegar
1 1/2	tb	Dijon-style mustard
1	ts	Salt
1/4	ts	Pepper
2/3	c	Salad oil
1	cn	Pimientos, 2oz drained
2	tb	Green onions minced
2	tb	Parsley minced

INSTRUCTIONS

MUSTARD DRESSING
Cut unpeeled potatoes into quarters or approx 1-in pieces. Place in cold
water to cover. Bring to a boil. Lower heat to simmer. Cover. Cool until
just tender, about 15 mins. Drain and toss in a large bowl with thawed
peas. Prepare dressing in a blender or food processor. Place egg, vinegar,
mustard, salt and pepper in container. Process until blended. While machine
is running, slowly pour in salad oil. Taste and adjust seasoning, if
desired. Toss dressing with potatoes, peas and pimientos. Sprinkle with
minced green onions and parsley.
Posted to MC-Recipe Digest V1 #644 by Nancy Berry <[email protected]> on
Jun 11, 1997

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