| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Potato-, Sal |
2 |
Servings |
INGREDIENTS
| 3 |
tb |
White wine |
| 1 |
tb |
White wine vinegar |
| 1 |
lb |
Unpeeled waxy or new potatoes |
| 3 |
tb |
Olive oil |
| 2 |
tb |
Chopped parsley |
| 2 |
tb |
Finely sliced scallions |
|
|
Salt and pepper |
|
|
Washed greens; to serve |
INSTRUCTIONS
In a mixing bowl, combine the white wine and white wine vinegar and season
to taste with salt and pepper. Boil potatoes for about 20 minutes or until
just tender. Drain, return to heat to let steam evaporate. Peel potatoes
while still warm, slice them and add to the bowl. Mix with the wine and
toss in olive oil, parsley and scallions; season to taste with salt and
pepper and serve over greens.
Yield: 2 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW#MF6651
Posted to MC-Recipe Digest V1 #793 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 19, 1997
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“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”