| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Potatoes, Salads | 4 | Servings | ||
INGREDIENTS
| 1 | lb | (6-8) new red potatoes |
| 1 | Carrot; peeled-julienned | |
| 2 | Scallions; chopped | |
| 1 | tb | Dijon mustard |
| 1 | tb | Dry sherry |
| 1 | ts | Olive oil |
| 1/2 | ts | Dried dill |
INSTRUCTIONS
Scrub potatoes; leave skin on and cut into quarters. Steam potatoes and carrot together in small saucepan over low heat for 10 - 15 minutes, or until tender. Drain and remove from heat. Keep saucepan covered. Mix remaining ingredients in small serving dish. Stir in hot potatoes and carrot. Serve while warm. Serves 4. Posted to TNT Recipes Digest by Alice Poe <afpoe@swbell.net> on Apr 14, 1998
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