Dilled Potato Salad

Title:
Dilled Potato Salad

Yield:
10 Servings

Categories:
Luncheon,
Potatoes,
Make
& take,
Family




Ingredients:





     4 lb Red potatoes; scrubbed


     2    Red pepper; chopped


     1 c  Green onion; chopped


     1 lb Mushroom; sliced


     1 c  Oil


   1/2 c  White wine vinegar


     2    Cloves garlic; minced


     2 tb Dijon mustard


     2 ts Dill seed


   1/2 ts White pepper


          Salt; to taste






 Cook potatoes with skins on in boiling water (approximately 15-20 minutes,


 potatoes should still be somewhat firm). Slice 1/4 inch thick and peel if


 desired (but best left with skins on). Add other vegetables and make


 dressing from remaining ingredients. Pour dressing over vegetables, let


 stand for 2-3 hours, stir occasionally. Serve at room temp.


 


 Notes: Great to take to beach, picnic, etc. First appeared in Sunset


 Magazine about 10 years ago. Can be served cold if you like. Formatted by


 Laura J. Bettingen (labette@sprynet.com)


 Serving Ideas: BBQ chicken, fruit salad, french bread.


 Per serving: 325 Calories; 22g Fat (60% calories from fat); 4g Protein; 30g


 Carbohydrate; 0mg Cholesterol; 50mg Sodium


 


 Recipe by: Sunset Magazine


 


 Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "Laura


 J.Bettingen" 
on Sep 18, 1997