| 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 <nlberry@prodigy.net> on
Jun 11, 1997
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