Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | White wine |
| 1 tablespoon | White wine vinegar |
| 1 pounds | Unpeeled waxy or new potatoes |
| 3 tablespoons | Olive oil |
| 2 tablespoons | Chopped parsley |
| 2 tablespoons | Finely sliced scallions |
| \N \N | Salt and pepper |
| \N \N | Washed greens; to serve |
In a mixing bowl, combine the white wine and white wine vinegar and season to taste with salt and pepper. Boil potatoes for about 20 minutes or until just tender. Drain, return to heat to let steam evaporate. Peel potatoes while still warm, slice them and add to the bowl. Mix with the wine and toss in olive oil, parsley and scallions; season to taste with salt and pepper and serve over greens.
Yield: 2 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: COOKING MONDAY TO FRIDAY SHOW#MF6651 Posted to MC-Recipe Digest V1 #793 by 4paws@... (Shermeyer-Gail) on Sep 19, 1997