Potatoes & onions in sweet & sour sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 1 | Onion, thinly sliced | |
| 12 | smalls | New potatoes, cut in quarter |
| 2 | tablespoons | Water |
| 2 | tablespoons | Capers (optional) |
| 12 | Black or green olives, | |
| ... coarsely chopped | ||
| 3 | tablespoons | Sugar |
| 3 | tablespoons | Red wine vinegar |
Directions
In a large skilet over high heat, heat oil and saute onion for 2 minutes. Add potatoes, water, capers, and olives. Cover, lower heat to medium and cook, stirring occasionally, until potatoes are barely soft, about 7 minutes. Remove cover and cook until all liquid evaporates. Dissolve sugar in vinegar and pour over potatoes. Serve warm or chilled.
Flavor is enhanced is the dish is refrigerated for a couple of days.
223 cal, 11g fat, 0 chol per serving