| 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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