| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Tuscan |
Seasonings, Salads, Side dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 6 |
md |
Potatoes, cooked, peeled sliced in thick slices |
| 2 |
tb |
Olive oil |
| 1 |
lg |
Or 2 small garlic cloves very finely chopped |
| 1 |
tb |
Balsamic vinegar |
| 2 |
tb |
Finely chopped fresh parsley |
| 2 |
tb |
Finely chopped fresh chives |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
INSTRUCTIONS
Combine all ingredients; toss lightly. Allow to stand about 1/2 hour to
blend flavors before serving at room temperature.
Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's
Garden Seeds" catalog. Pg. 36. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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