Name: Potatosalata Me Throumbes
Ingredients: Karen Mintzias; 2 lb Waxy potatoes; Salt; Freshly ground black pepper; 1/2 lb Onions; thinly sliced; 2 tb Wine vinegar; 1/2 ts Sugar; 5 oz Kalamatas or thro£mbes (Greek olives); 2 tb Capers; 1/2 c Fruity olive oil; 1 Garlic clove; minced; 1/2 c Minced flat leaf Parsley

When a Calvinist says that all things happen according to the predestination of God, he speaks the truth, and I am willing to be called a Calvinist. But when an Arminian says that when a man sins, the sin is his own, and that if he continues in sin, and perishes, his eternal damnation will lie entirely at his own door, I believe that he speaks the truth, though I am not willing to be called an Arminian. The fact is, there is some truth in both these systems of theology.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Fruits	Greek	Greek, Salads, Vegetables	4	Servings

INGREDIENTS

		Karen Mintzias
2	lb	Waxy potatoes
		Salt
		Freshly ground black pepper
1/2	lb	Onions; thinly sliced
2	tb	Wine vinegar
1/2	ts	Sugar
5	oz	Kalamatas or thro£mbes (Greek olives)
2	tb	Capers
1/2	c	Fruity olive oil
1		Garlic clove; minced
1/2	c	Minced flat leaf Parsley

INSTRUCTIONS

Boil the potatoes in their skins in plenty of salted water until just
tender.  Run cold water over them, drain, and leave to cool enough to
handle.
To pickle the onions, place them in a saucepan just large enough to hold
them, pour in the vinegar, and 2 tablespoons water, and sprinkle with
sugar.  Cover the pan and bring to a boil. Stir, cover, and simmer for 1
minute.  Shake the covered saucepan and put it aside for 5 minutes to
steam.
Peel and slice or roughly dice the potatoes and place in a serving bowl.
Sprinkle with the olives, capers, and pickled onions - with their juice -
olive oil, garlic and parsley. Toss and season to taste.
Source: Recipe from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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