Potato and broccoli vinaigrette (oregon)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Potatoes; peeled and cut into 1-inch cubes |
| 1 | bunch | Broccoli; (1 to 1 1/2 pounds) trimmed and broken into small branches, blanched |
| ½ | cup | Oil |
| ¼ | cup | Cider vinegar |
| 1 | Clove garlic; minced | |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Basil |
| ⅛ | teaspoon | Liquid hot pepper sauce |
| 2 | Green onions; sliced | |
| Cherry tomatoes; (garnish) | ||
Directions
In a saucepan over medium heat, cook potatoes, covered, in boiling water until tender. Drain and keep hot. In a small saucepan, combine remaining ingredients, except tomatoes. Bring just to boiling over medium heat, stirring. Arrange hot potatoes and broccoli in serving dish; pour hot vinegar mixture over and toss gently. Garnish with tomatoes.
Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0 Scanned and Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)