| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Hungarian |
Gourmet/bon, January 199 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Small red potatoes |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
White-wine vinegar |
| 2 |
|
Garlic cloves; minced |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Sweet paprika; (preferably |
|
|
; Hungarian) |
| 1/4 |
ts |
Dried hot red pepper flakes |
| 2 |
|
Scallions including some of the green; sliced thin |
|
|
; part |
| 1/4 |
c |
Minced fresh parsley leaves |
INSTRUCTIONS
In a saucepan combine the potatoes, unpeeled, with enough cold water
to cover them by 1 inch, bring the water to a boil, and simmer the
potatoes for 15 to 20 minutes, or until they are just tender. In a
small bowl whisk together the oil, the vinegar, the garlic, the
cumin, the paprika, and the red pepper flakes until the dressing is
combined well. Drain the potatoes, pat them dry, and in a bowl toss
them with the dressing, the scallions, the parsley, and salt and
pepper to taste.
Serves 4.
Gourmet January 1990
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