| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Spanish |
Salads, Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
New potatoes |
| 4 |
tb |
Olive oil |
| 1 |
tb |
Wine vinegar |
| 2 |
|
Garlic cloves, crushed |
| 1 |
sm |
Red pepper |
| 1 |
tb |
Chives, chopped |
INSTRUCTIONS
Scrape the potatoes (I don't). Cook until tender, but do not overcook
them or they will break up.
Mix together the oil & vinegar. Toss the potatoes while still hot.
Stir in the garlic & red pepper. Sprinkle with the chopped chives.
Serve while still warm.
**Mark's note: This potato salad is a refreshing change from other
potato salads. I found it was actually very good even after it had
gone cold, though I did always serve it at room temperature rather
than chilled.
Mary Norwak, "Salads"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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