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Vegetable Vinaigrette

Boil a batch of small red skin potatoes until just tender. Cool. Add chopped scallions. (Add any other vegetable of your choice steamed and cooled.) Mix ½ c. olive oil, ¼ c. red wine vinegar, ½ tsp. Salt, ½ tsp celery seed, and 1 tsp mustard seed. Pour over sliced vegetables.
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