Very much marinated potatoes (salad)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Medium; fist-sized potatoes | |
| ⅔ | cup | Olive oil |
| ¾ | cup | Red wine vinegar |
| 1½ | teaspoon | Salt |
| Generous dose of fresh black pepper pepper | ||
| 3 | Scallions; whites & greens, finely minced | |
| 1 | small | Bell pepper; sliced very thin |
| ¼ | cup | Parsley; finely minced |
| Chunks of ripe red tomato | ||
Directions
submitted by: THID@... (Theresa, Tauranga, New Zealand) SCRUB POTATOES, SLICE ½ LENGTHWISE, THEN INTO VERY THIN SLICES. COMBINE POTATO, OIL, VINEGAR & PEPPER IN A LARGE SAUCEPAN BRING TO BOIL, THEN COVER & LOWER HEAT TO A SHY SIMMER. COOK UNTIL POTATOES ARE JUST TENDER (20-30 MIN) REMOVE FROM HEAT, TRANFER TO A BOWL & CHILL THOROUGHLY BEFORE SERVING, STIR IN SCALLIONS & PEPPER SLICES SERVE GARNISHED WITH PARSLEY & CHUNKS OF TOMATO. POTATOES ARE COOKED IN THEIR MARINADE WHICH GIVES THEM AN UNUSUAL FLAVOUR. THE TRICK IS TO SLICE THE POTATOES VERY THIN. 6 SERVINGS.
DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 22 APRIL 1996
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