Warm harvest potato salad

Yield: 4 Servings

Measure Ingredient
1 pounds (6-8) new red potatoes
1 Carrot; peeled-julienned
2 Scallions; chopped
1 tablespoon Dijon mustard
1 tablespoon Dry sherry
1 teaspoon Olive oil
½ teaspoon Dried dill

Scrub potatoes; leave skin on and cut into quarters. Steam potatoes and carrot together in small saucepan over low heat for 10 - 15 minutes, or until tender. Drain and remove from heat. Keep saucepan covered. Mix remaining ingredients in small serving dish. Stir in hot potatoes and carrot. Serve while warm. Serves 4.

Posted to TNT Recipes Digest by Alice Poe <afpoe@...> on Apr 14, 1998

Similar recipes