| 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 | t | Salt |
| Generous dose of fresh black | ||
| pepper pepper | ||
| 3 | Scallions, whites & greens | |
| finely minced | ||
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 234
Calories From Fat: 213
Total Fat: 24.1g
Cholesterol: 0mg
Sodium: 694.1mg
Potassium: 191.3mg
Carbohydrates: 3.9g
Fiber: 1.1g
Sugar: 2.1g
Protein: <1g