Dilled Potato Salad

Course : Salads
Serves: 10
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4 pounds red potatoes -- scrubbed
2 medium red pepper -- chopped
1 cup green onion -- chopped
1 pound mushroom -- sliced
1 cup oil
1/2 cup white wine vinegar
2 cloves garlic
2 tablespoons Dijon mustard
2 teaspoons dill seed
1/2 teaspoon white pepper
1 teaspoon salt -- to taste

Preparation / Directions:

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.

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