Potatosalata me throumbes
Yield: 4 servings Kar
Ingredients:
- 2 lb Waxy potatoes - (Greek olives) Salt 2 tb Capers Freshly ground black pepper 1/2 c Fruity olive oil
- 1/2 lb Onions; thinly sliced 1 Garlic clove; minced
- 2 tb Wine vinegar 1/2 c Minced flat leaf Parsley
- 1/2 ts Sugar
Instructions:
Boil the potatoes in their skins in plenty of salted water until just tender. Run cold water over them drain and leave to cool enough to handle. To pickle the onions place them in a saucepan just large enough to hold them pour in the vinegar and 2 tablespoons water and sprinkle with sugar. Cover the pan and bring to a boil. Stir cover and simmer for 1 minute. Shake the covered saucepan and put it aside for 5 minutes to steam. Peel and slice or roughly dice the potatoes and place in a serving bowl. Sprinkle with the olives capers and pickled onions - with their juice - olive oil garlic and parsley. Toss and season to taste. Source: Recipe from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X Typed for you by Karen Mintzias
