3 large potatoes, peeled, cubed and cut into 12 wedges
1/2 cup vegetable oil
1/2 cup heavy cream
1/4 cup prepared yellow mustard
1 cup ketchup
1/2 cup chopped onion
2 tablespoons chopped celery
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onions
1 tablespoon salt
1/2 teaspoon minced fresh ginger root
1/2 teaspoon paprika
1/4 cup margarine, melted
Heat the oil in a medium, heavy-duty skillet over medium short heat. Saute the potatoes until tender, about 5 minutes. Remove potatoes from skillet, discarding skins; drain. Stir together the vegetable oil, cream, yellow mustard and ketchup. Set aside.
Heat the cooking spray in a large saucepan over medium heat. Sprinkle the white sugar mixture along the bottom of the pan, and lightly spoon cream in the center and the sides. Do not allow the sides of the pan to come in contact with the sides of the potatoes.
In a large bowl, combine celery, parsley, green onions, salt, ginger, paprika and margarine.
Spread potatoes over the cream mixture, and sprinkle with the remaining sugar. Cover, and simmer for several minutes. Serve immediately, or chill up until serving.
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