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Add a photoServings: 10
Ingredients
- 4 lb Red potatoes, scrubbed
- 2 x Red pepper, minced
- 1 c. Green onion, minced
- 1 lb Mushroom, sliced
- 1 c. Oil
- 1/2 c. White wine vinegar
- 2 x Cloves garlic, chopped
- 2 Tbsp. Dijon mustard
- 2 tsp Dill seed
- 1/2 tsp White pepper
- Â Â Salt, to taste
Directions
- Cook potatoes with skins on in boiling water (approximately 15-20 min, potatoes should still be somewhat hard). Slice 1/4 inch thick and peel if you like (but best left with skins on). Add in other vegetables and make dressing from remaining ingredients. Pour dressing over vegetables, let stand for 2-3 hrs, 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 cool if desired.
- Serving Ideas: BBQ chicken, fruit salad, french bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 10 servings | |
| Calories 345 | |
| Calories from Fat 198 | 57% |
| Total Fat 22.47g | 28% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.56g | |
| Cholesterol 0mg | 0% |
| Sodium 51mg | 2% |
| Potassium 1050mg | 30% |
| Total Carbs 32.84g | 9% |
| Dietary Fiber 4.4g | 15% |
| Sugars 3.62g | 2% |
| Protein 5.41g | 9% |
