Recipe - Dilled Potato Salad

4 pound Red potatoes; scrubbed
2 Red pepper; chopped
1 cup Green onion; chopped
1 pound Mushroom; cut or sliced up
1 cup Oil
One half cup White wine vinegar
2 Cloves garlic; minced
2 tablespoon Dijon mustard
2 teaspoon Dill seed
One half teaspoon White pepper
Salt; to taste

Cook potatoes with skins on in boiling water (approximately 1520 minutes,
potatoes should still be somewhat firm). Slice One fourth 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 23 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" labette@sprynet.com on Sep 18, 1997