Dijon mustard 1/2 t. Coriander 1/2 t. Fresh ground pepper 1 t.
Minced onion 1 Pureed garlic clove 1 t. Paprika
Scrub potatoes and cut into quarters, keeping skins on. Boil until tender, and coat them with the dressing which you can prepare in advance. Wrap the potato quarters in tin foil, and place on coals to brown.