Ingredients:
8 Small red potatoes, cooked, peeled & cut in chunks 3 1/2 cups
1/2 Cup sliced celery
1/4 Cup pitted ripe olives
2 Medium carrots-sliced
Vermouth 3-4 Tablespoon
Fresh green onions, sliced
Top with capers
Pepper
Dressing
1/2 Cup Mayonnaise
1/2 Cup sour cream
4 Teaspoon lemon juice
1 Tablespoon chives
11/2 Teaspoon Worcestershire sauce
1/2 Teaspoon salt
1/4 dry dill weed or 1 Teaspoon fresh
1/4 Teaspoon dry mustard
Pepper
Cook potatoes-Chunk, and pour vermouth over-add remaining ingredients.
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