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8 3/4 lb. Red Potato -- scrubbed
2 whole Red Pepper -- chopped
1 cup Green Onion -- chopped
2 1/4 lb. Mushroom -- boned, cook & sliced
1 cup Oil
1/2 cup White Wine Vinegar
2 clove Garlic -- minced
2 tbs. Dijon Mustard
2 tsp. Dill Seed
1/2 tsp. White Pepper
salt
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. Serving Ideas : BBQ chicken, fruit salad, French bread. NOTES : Great to take to beach, picnic, etc.
2 whole Red Pepper -- chopped
1 cup Green Onion -- chopped
2 1/4 lb. Mushroom -- boned, cook & sliced
1 cup Oil
1/2 cup White Wine Vinegar
2 clove Garlic -- minced
2 tbs. Dijon Mustard
2 tsp. Dill Seed
1/2 tsp. White Pepper
salt
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. Serving Ideas : BBQ chicken, fruit salad, French bread. NOTES : Great to take to beach, picnic, etc.
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