Name: Red Potato And Parsley Salad
Ingredients: 2 1/2 c Diced red potatoes; With skin on; cut in about; ; 1/2-inch dice; 1 tb Salt; 1 tb Finely minced parsley; 1 tb Very finely minced yellow onion; 1 tb Very finely minced garlic; mashed to a paste; 2 tb Extra virgin olive oil; Freshly ground black pepper salt to taste

CATEGORY	CUISINE	TAG	YIELD
		Veg01	4	servings

INGREDIENTS

2 1/2	c	Diced red potatoes
		With skin on; cut in about
		; 1/2-inch dice
1	tb	Salt
1	tb	Finely minced parsley
1	tb	Very finely minced yellow onion
1	tb	Very finely minced garlic; mashed to a paste
2	tb	Extra virgin olive oil
		Freshly ground black pepper salt to taste

INSTRUCTIONS

Place the potatoes, the tablespoon of salt and enough water to cover the
potatoes together in a heavy bottomed saucepan over medium heat. Bring them
to a boil and let them simmer for 8 to 10 minutes. The potatoes should be
just fork tender, and not falling apart.
Put ice cubes in a bowl of cold water and set aside. Drain the potatoes.
Rinse with cold water and immerse the potatoes in ice water to stop the
cooking. When the potatoes are cold, drain them, and place them on paper
towels to absorb the excess water.
Combine the parsley, onion, garlic, olive oil and pepper in a medium bowl.
Add the potatoes and toss. Add freshly ground black pepper and salt to
taste. Serve immediately or refrigerate and serve chilled. Serves 4.
For a milder flavor (if you're not into the taste of raw onion); you could
saute the onions, garlic and parsley in the olive oil, cool and add as
directed.
Source: Magnolias Southern Cuisine, by Donald Barickman,1995; ISBN:
0-941711-31-5. Chef Barickman owns both Magnolias Restaurant and the
Blossom Cafe in Charleston, South Carolina. In this cookbook, he tried to
include the patrons most favorite dishes.
Recipe by: Magnolias, Charleston, South Carolina
Converted by MM_Buster v2.0l.

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