2 Lbs. New (red) potatoes
3-4 Tablespoon White vermouth
2 Tablespoons Wine vinegar
1 Teaspoon mustard
6 Tablespoon olive oil or salad dressing
3 Tablespoon capers
2-4 Tablespoon Chopped green onion
Celery , Carrots & ripe olives.
Boil potatoes in salted water until just tender. Peel and cut into slices. Put in large mixing bowl. Pour vermouth over warm potatoes and toss gently. Set aside for 1/2 hour till liquid is absorbed. Beat vinegar, mustard & salt in small bowl until salt dissolves. Then beat in oil by drops with a wire whisk. Season to taste and stir in green onions and herb and pour over potatoes. Toss and top with capers.
Tip: Instead of oil use 1/2 a cup of mayonnaise and 1/2 a cup of sour cream.
This is a frozen salad, that can be made ahead for a holiday meal. It is a tart cranberry sauce topped with a fresh whipped cream topping. It is spooned into a muffin tin lined with cup cake papers, and served in individual servings. It is a family favorite!