Dilled Potato Salad

Recipe Ingredients

4 lbs	1816g / 64oz	Red potatoes - scrubbed
2		Red pepper - chopped
1 cup	62g / 2.2oz	Green onion - chopped
1 lb	454g / 16oz	Mushroom - sliced
1 cup	237ml	Oil
1/2 cup	118ml	White wine vinegar
2		Garlic - minced
2 tablespoons	30ml	Dijon mustard
2 teaspoons	10ml	Dill seed
1/2 teaspoon	2.5ml	White pepper
		Salt - to taste

Recipe Instructions

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. First appeared in Sunset Magazine about 10 years ago. Can be served cold if you like.

Posted to the BBQ List by Rock McNelly on Sep 29, 1998.

Source:
Sunset Magazine

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