| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 3 |
sm |
Red onions (about 1 lb. total) cut into 1/2 inch rounds |
| 2 |
tb |
Olive oil; more as needed |
| 1 1/2 |
lb |
Baby new potatoes; halved (unless tiny) |
| 2 |
ts |
Fresh thyme leaves |
|
|
Salt and freshly ground black pepper to taste |
| 1/4 |
c |
Mixed chopped fresh herbs (choose from parsley; tarragon; dill, chervil, basil; chives) |
| 1 |
ts |
Dijon mustard |
| 3 |
tb |
White wine vinegar |
| 6 |
tb |
Extra virgin olive oil |
INSTRUCTIONS
FOR THE VINAIGRETTE
Date: Tue, 11 Jun 1996 10:09:46 -0500
From: Anne Harvey <anne.harvey@TREASURE.LPL.LONDON.ON.CA>
Here is a grilled potato salad (no mayo) that we made so often last summer
we kind of got sick of it. But its great and it'll be on the menu again
this year.
Skewer the onion rounds with toothpicks to secure them. Brush the onions
with olive oil and toss the potatoes with more oil, thyme, salt and pepper.
If your potatoes are very small, slide them onto skewers. Grill over
medium low heat for 15 to 20 min., turning occasionally, until browned on
the outside and very tender inside.
Meanwhile, whisk together the mustard, vinegar, salt and pepper. Slowly
whisk in the olive oil; taste and adjust seasonings.
When vegetables are done remove the toothpicks and toss the onions and
potatoes with the vinaigrette until coated, and then toss with the herbs.
Taste and add more salt and pepper, if necessary. Serve warm. (Also tastes
great at room temp.)
Fine Cooking Aug/Sept. 1995
EAT-L DIGEST 10 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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