New potato salad with mustard dressing

4 Servings

Ingredients

Quantity Ingredient
1½ pounds New potatoes
1 cup Frozen petite peas thawed
Egg
1½ tablespoon Vinegar
1½ tablespoon Dijon-style mustard
1 teaspoon Salt
¼ teaspoon Pepper
⅔ cup Salad oil
1 can Pimientos, 2oz drained
2 tablespoons Green onions minced
2 tablespoons Parsley minced

Directions

MUSTARD DRESSING

Cut unpeeled potatoes into quarters or approx 1-in pieces. Place in cold water to cover. Bring to a boil. Lower heat to simmer. Cover. Cool until just tender, about 15 mins. Drain and toss in a large bowl with thawed peas. Prepare dressing in a blender or food processor. Place egg, vinegar, mustard, salt and pepper in container. Process until blended. While machine is running, slowly pour in salad oil. Taste and adjust seasoning, if desired. Toss dressing with potatoes, peas and pimientos. Sprinkle with minced green onions and parsley.

Posted to MC-Recipe Digest V1 #644 by Nancy Berry <nlberry@...> on Jun 11, 1997

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