| 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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