| VEGETABLE POTATO SALAD |
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Serves 81/2 cup cider vinegar 1/4 cup CRISCO Oil 1/2 teaspoon prepared mustard 1/2 teaspoon salt 1/4 teaspoon pepper 2 -3/4 pounds unpeeled medium red potatoes 3 medium carrots, cut into thin 2-inch sticks 3 ribs celery, sliced 3 green onions with tops, chopped 6 radishes, sliced 4 tomatoes, quartered Combine vinegar, oil, mustard, salt and pepper in container with tight-fitting lid. Shake well. Cook potatoes just until tender. Cool 5 minutes. Cut into bite-size pieces. Combine in large salad bowl with carrots, celery, onions and radishes. Shake dressing. Pour over salad. Toss to mix well. Serve immediately or refrigerate. Top with tomato wedges. |
