Free Recipe Dilled Potato Salad

Recipe Type: Free Lunch Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 10

Ingredients for Dilled Potato Salad Recipe

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

Dilled Potato Salad Preparation

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 ( 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

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