Tangy Broccoli And Potato Salad - cooking recipe

Ingredients

1 c. peeled cubed new potatoes
1 (10 oz.) pkg. frozen broccoli spears, thawed
2 Tbsp. minced fresh parsley
3 Tbsp. white wine vinegar
1 Tbsp. vegetable oil
1 tsp. white wine Worcestershire sauce
1 tsp. prepared horseradish
1 clove garlic, minced
2 green onions, thinly sliced
2 drops hot sauce
2 Tbsp. diced pimiento, drained
1 hard-boiled egg, sliced

Preparation

Place potatoes in a saucepan; add water to cover.
Bring to a boil.
Cover, reduce heat and simmer 10 minutes or until tender. Drain, set aside and keep warm.
Cut broccoli spears into 1/4 inch slices.
Cook 6 to 8 minutes or until crisp-tender.
Drain, set aside and keep warm.
Combine parsley and next 5 ingredients in a small saucepan.
Bring to a boil.
Remove from heat.
Stir in green onions and hot sauce. Place potatoes and broccoli in a serving bowl.
Pour hot vinegar mixture over vegetables and toss lightly.
Sprinkle pimiento over vegetables.
Top with egg slices. Serve warm.