| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Frugal02 |
6 |
servings |
INGREDIENTS
| 6 |
|
New potatoes; of even size |
| 1 |
tb |
Sea salt |
| 3 |
c |
Nasturtium shoots; the very tender |
|
|
Young leaves and stems; loosely packed |
| 1/2 |
c |
Chopped dill pickles |
| 2 |
tb |
Pickled nasturtium buds or capers |
| 1 |
|
Garlic clove; minced |
| 5 |
tb |
Extra virgin olive oil |
| 1/4 |
c |
Red wine vinegar |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Italian parsley; minced |
| 1 |
sm |
Hand Nasturtium petals |
| 1 |
|
Whole Nasturtium flowers and leaves; for garnish |
INSTRUCTIONS
Place potatoes in pan and cover with water by about 2 inches along with 1
tablespoon sea salt. Cover and bring to a boil. Uncover pan and cook at
strong simmer about 20 minutes, or until potatoes just tender. Test with
small sharp knife. Drain potatoes and let cool. When cool enough to handle,
peel the potatoes and cut into neat, small dice. Transfer potatoes to large
bowl. Chop nasturtium leaves and tender stems and add to bowl along with
dill pickles, nasturtium buds and garlic. Add olive oil, vinegar and salt
and pepper to taste. Toss gently, taking care not to crush potatoes. Mound
potato salad on old-fashioned serving plate and sprinkle chopped parsley
over top. Cut the petals into strips and sprinkle over salad. Garnish with
whole flowers and leaves.
Recipe Source: VERDURA: VEGETABLES ITALIAN STYLE by Viana La Place From the
08-12-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-28-1994
Recipe by: Viana La Place
Converted by MM_Buster v2.0l.
A Message from our Provider:
“To dyslexic atheist: There is a dog”