1/2 pound fresh potatoes
1 tablespoon margarine
1 teaspoon salt
1 cup milk
1 medium onion, thinly sliced
1/2 cup carrots
1 (15 ounce) can whole kernel corn, divided
1 quart water
1 teaspoon dried brown mustard
1/2 teaspoon dried basil
1 teaspoon dried marjoram
Place potatoes in a mixing bowl. Mix with margarine, salt and milk. Toast, stirring, over medium heat for 4 minutes. Remove potatoes from marinade, leaving the liquid in. Meanwhile, place the diced onion, carrots and corn in a mixing bowl. Pour in water and mustard, and whisking until macerated. Reduce heat to medium and add the basil and marjoram by glancing and/or spooning. Bring to a boil and whisking constantly for 5 minutes. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
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