Name: Parsleyed Yellow-Potato Salad
Ingredients: 5 lb Yellow-fleshed potatoes; 1/3 c White-wine vinegar; 1/2 c Vegetable oil; 2 c Minced fresh parsley leaves

The fact is that a sound and lively truth-basis has been ejected from the premises of modern evangelicalism. Evangelicalism has been dispossessed of truth to such an extent that it is becoming frightening. In its place experience and mysticism are house-sitting the church or, if not these, then church growth pragmatism or an unhealthy preoccupation with the psychological. But the necessary doctrines of the holiness of God and His just wrath, justification by faith alone, the transforming nature of regeneration, the sovereignty of God over all of creation and in salvation itself, the nature and extent of grace in justification and in sanctification – doctrines upon which the earlier revivals thrived – have been considered unimportant and useful only for wizened old theologs holed up in ivory towers who do not relate to the church’s future.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Vegetables		June 1991	1	servings

INGREDIENTS

5	lb	Yellow-fleshed potatoes
1/3	c	White-wine vinegar
1/2	c	Vegetable oil
2	c	Minced fresh parsley leaves

INSTRUCTIONS

In a kettle combine the potatoes with enough salted cold water to cover
them by 2 inches, bring the water to a boil, and simmer the potatoes,
removing the small ones as they are done, for 30 to 40 minutes, or until
they are tender. Drain the potatoes and let them cool until they can be
handled. Peel the potatoes and cut them into bite-sized pieces.
In a large bowl whisk together the vinegar and salt and pepper to taste,
add the oil in a stream, whisking, and whisk the dressing until it is
emulsified. Add the potatoes and the parsley and combine the salad well.
Serves 12.
Gourmet June 1991
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