| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Favorites |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Red skin potatoes; quartered |
| 4 |
c |
Water |
| 1 |
c |
White wine vinegar |
| 1 |
tb |
Salt |
|
|
Marinade: |
| 1 1/2 |
c |
Finely chopped tomatoes |
| 1/2 |
c |
Finely chopped onions |
| 2 |
tb |
Dijon mustard |
| 2 |
tb |
Chopped thyme |
| 1 |
tb |
Chopped garlic |
| 1/2 |
c |
Olive oil |
| 2 |
tb |
White wine vinegar |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
INSTRUCTIONS
Recipe by: ESSENCE OF EMERIL SHOW #EE2192 Place the potatoes in a medium
pot with the water, vinegar, and salt. Bring to a boil, and simmer until
they are tender. (The vinegar adds flavor as well as helps the potatoes to
keep their shape even after they are tender.) When the potatoes are tender,
drain and allow to cool for
10 minutes.
Meanwhile, in a medium bowl combine the tomatoes, onions, mustard, thyme,
garlic, olive oil, vinegar, salt, and pepper. Mix well. Pour into a zip
lock baggie. Place the still warm potatoes into the bag and coat. Allow the
potatoes to sit until they are room temperature, seal the bag and into the
cooler they go. The potatoes will absorb more flavor if they are still warm
when added to the marinade.
Yield: 6 servings ESSENCE OF EMERIL SHOW #EE2192 From The Cookbook Files of
Sharon F. Klinger, tmvm93b@prodigy.com
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
AWXP96A@prodigy.com ( MICKEY L FORSTER) on Mar 26, 1997
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