| Measure | Ingredient |
|---|---|
| 8 mediums | Waxy salad potatoes; unpeeled |
| Salt and pepper; to taste | |
| 1 | Pinches sugar |
| 3 | Green onions; thinly sliced |
| 3 | Garlic cloves; chopped |
| 2 teaspoons | Capers; drained |
| 1 | Lemon; juiced; or more to taste |
| Chopped fresh oregano; to taste | |
| ¼ cup | Extra virgin olive oil; or more to taste |
| 2 tablespoons | Chopped Italian parsley |
Cook the potatoes in boiling salted water, to which a pinch of sugar has been added. When just tender, drain and place on a plate to cool. Peel and slice or cube them when they are cool enough to handle but warm enough to absorb the dressing. Toss the potatoes carefully with the green onions, garlic, capers, lemon juice, oregano, olive oil and parsley. Taste, then season with salt and pepper. Set aside for at least 1 hour before serving. Serve sprinkled with parsley. Serves 6. PER SERVING: 380 calories, 6 g protein, 70 g carbohydrate, 9 g fat (1 g saturated), 0 mg cholesterol, 63 mg sodium, 6 g fiber. Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted by HANNEMAN Notes: "When artichokes are plentiful, trim them down to their hearts, then blanch the hearts until just tender. Slice and toss into the following potato salad. And if you like capers as much as I do, toss them into the salad as well. " Recipe by: Marlena Spieler, San Francisco Chronicle (1998) Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 07, 1998
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