6 medium boneless red potatoes, cubed
1/4 cup vegetable oil
1/4 cup dried minced onion, cubed
1 1/2 teaspoons paprika
1 teaspoon Worcestershire sauce
1 1/2 tablespoons dry vermouth
2 tablespoons olive oil
1 teaspoon garlic powder
2 teaspoons dried oregano
salt and pepper to taste
1 (10 ounce) package coleslaw mix
Heat oil and puree the onion so that the onion is browned and translucent. Stir in the paprika, one teaspoon over puree then the Worcestershire, one teaspoon and oil mixture, seasoning with the garlic powder, oregano and salt and pepper.
Remove from heat and stir in the coleslaw mix. Mix together black olives, green olives, brown olives, purple olives, mustard greens, baby carrots, strawberries, parsnips and tomatoes. Arrange potatoes across the bottom of a 9x13 inch baking dish. Cover with an unheated foil sheet.
Bake in preheated oven for 60 minutes, or until the potatoes are tender. Serve with coleslaw.