| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Potato, Vege times | 6 | Servings | ||
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 | Onion, thinly sliced | |
| 12 | New potatoes, cut in quarter | |
| 2 | T | Water |
| 2 | T | Capers, optional |
| 12 | Black or green olives | |
| … coarsely chopped | ||
| 3 | T | Sugar |
| 3 | T | Red wine vinegar |
INSTRUCTIONS
In a large skilet over high heat, heat oil and saute onion for 2 minutes. Add potatoes, water, capers, and olives. Cover, lower heat to medium and cook, stirring occasionally, until potatoes are barely soft, about 7 minutes. Remove cover and cook until all liquid evaporates. Dissolve sugar in vinegar and pour over potatoes. Serve warm or chilled. Flavor is enhanced is the dish is refrigerated for a couple of days. 223 cal, 11g fat, 0 chol per serving From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 114
Calories From Fat: 80
Total Fat: 9g
Cholesterol: 0mg
Sodium: 81.2mg
Potassium: 34.1mg
Carbohydrates: 8.4g
Fiber: <1g
Sugar: 7.2g
Protein: <1g