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14 small red potatoes (1.5 lb)
1 med red onion, thinly sliced
3 large garlic cloves, minced
2 cucumbers, peeled, sliced
1 large green bell pepper, seeded, sliced
1/2 c chopped parsley
1/2 tsp dill weed
1/2 tsp dry mustard
1/3 c feta cheese, crumbled
1/4 c olive oil
1/3 c tarragon vinegar
1 Tbsp Worcestershire sauce
Directions:
Cook potatoes with skins on until tender. Cool, cut in half. Add sliced onion, garlic, sliced cucumber and sliced green pepper. Sprinkle with parsley, dill weed, mustard and feta cheese. Mix olive oil, vinegar and Worcestershire sauce, pour over potato mixutre, mixing well. Refrigerate.
Submitted by Gretchen Grant Contributed on: and modified on Monday October 16th, 2006
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