Vegetable Potato Salad
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs) (Crisco Brand)|
|Prepared mustard||1⁄2 Teaspoon|
|Unpeeled medium red potatoes||2 3⁄4 Pound|
|Carrots||3 Medium, cut into thin 2 inch sticks|
|Celery ribs||3 , sliced|
|Green onion with tops||3 , chopped|
|Radishes||6 , sliced|
|Tomatoes||4 , quartered|
Combine vinegar, Crisco® Oil, mustard, salt and pepper in container with tight-fitting lid.
Cook potatoes just until tender.
Cool 5 minutes.
Cut into bite-size pieces.
Combine in large salad bowl with carrots, celery, onions and radishes.
Pour over salad.
Toss to mix well.