Yield: 6 Servings
|½ cup||Finely chopped celery|
|¼ cup||Vegetable oil|
|¼ cup||Finely chopped green onions|
|3 tablespoons||Cider or white wine vinegar|
|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