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Dilled Potato Salad

none

4 pounds red potatoes; scrubbed
2 red pepper; chopped
1 cup green onion; chopped
1 pound mushroom; sliced
1 cup oil
1/2 cup white wine vinegar
2 cloves garlic; minced
2 tablespoons Dijon mustard
2 teaspoons dill seed
1/2 teaspoon white pepper
salt; to taste

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. - - - - - - - - - - - - - - - - - -

Yield: 10 servings

Preparation Time: 0:30


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