Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Finely chopped celery |
| ¼ cup | Vegetable oil |
| ¼ cup | Finely chopped green onions |
| 3 tablespoons | Cider or white wine vinegar |
| 1 teaspoon | Salt |
| ¼ teaspoon | Tabasco® pepper sauce |
| 2 pounds | Red potatoes; cooked, peeled, cut in chunks (5 cups) |
In large bowl, stir together celery, oil, green onions, vinegar, salt and Tabasco pepper sauce. Add potatoes; gently toss to coat well. Cover.
Stirring occasionally, let stand at room temperature about 30 minutes, or refrigerate several hours.
Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Mar 25, 1998