| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New Zealand | Salad | 6 | Servings | |
INGREDIENTS
| 6 | Medium; fist-sized potatoes | |
| 2/3 | c | Olive oil |
| 3/4 | c | Red wine vinegar |
| 1 1/2 | ts | Salt |
| Generous dose of fresh black pepper pepper | ||
| 3 | Scallions; whites & greens, finely minced | |
| 1 | sm | Bell pepper; sliced very thin |
| 1/4 | c | Parsley; finely minced |
| Chunks of ripe red tomato |
INSTRUCTIONS
submitted by: THID@VOYAGER.CO.NZ (Theresa, Tauranga, New Zealand) SCRUB POTATOES, SLICE 1/2 LENGTHWISE, THEN INTO VERY THIN SLICES. COMBINE POTATO, OIL, VINEGAR & PEPPER IN A LARGE SAUCEPAN BRING TO BOIL, THEN COVER & LOWER HEAT TO A SHY SIMMER. COOK UNTIL POTATOES ARE JUST TENDER (20-30 MIN) REMOVE FROM HEAT, TRANFER TO A BOWL & CHILL THOROUGHLY BEFORE SERVING, STIR IN SCALLIONS & PEPPER SLICES SERVE GARNISHED WITH PARSLEY & CHUNKS OF TOMATO. POTATOES ARE COOKED IN THEIR MARINADE WHICH GIVES THEM AN UNUSUAL FLAVOUR. THE TRICK IS TO SLICE THE POTATOES VERY THIN. 6 SERVINGS. DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 22 APRIL 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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