5 pounds red potatoes, cubed (keep skin on)
2-3 large chopped white onions
6-8 stalks chopped celery
1 cup olive oil
1 cup red wine vinegar (seasoned with garlic)
1 teaspoon salt
1 teaspoon of sugar
tablespoon of prepared mustard
1 cup of water
DIRECTIONS:
Mix the oil+ vinegar, mustard salt and sugar in a measuring cup to dissolve. Pour over the veggies. Add the water.
bake in a heavy lidded casserole dish for 90 minutes at 350 or simmer in slow cooker.
refrigerate and enjoy cold.
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