Cut unpeeled potatoes in half. Bring a large pot of water to a boil and add potatoes. Cook until tender but not mushy, about l5 minutes. Meanwhile, make Moro Sauce by whisking together vinegar and oil in a small bowl. Add remaining ingredients. Whisk again. Pour over potatoes. Serve hot or at room temp. (from the Mm database of Judi M. Phelps)

Eat-L Digest 13 August 96

From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,