| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | And, Dressings, Salads | 6 | Servings | |
INGREDIENTS
| 4 | Smooth-skinned potatoes | |
| about 2 lbs | ||
| 1/4 | c | Sherry wine vinegar |
| 1 | Clove garlic, minced or | |
| Pressed | ||
| 1 | t | Salt |
| 1 | t | Sugar |
| 1/4 | t | Ground allspice |
| 1/4 | t | Whole white or black |
| Peppercorns, coarsely | ||
| Crushed | ||
| 1/3 | c | Salad oil |
| 1/4 | c | Onion, finely chopped |
| 1 | c | Fresh fennel, thinly |
| Sliced |
INSTRUCTIONS
Cook potatoes (unpeeled) in boiling salted water to cover until tender (35 to 40 minutes). Drain and, while warm, slip off skins; quarter potatoes and slice them about 1/4 inch thick. (You should have about 6 cups.) Place in a large bowl. While potatoes cook, in a small bowl mix vinegar, garlic, salt, sugar, allspice, and peppercorns. Using a whisk or fork, gradually beat in oil until well combined. Pour about half of the dressing over potatoes. Add onion and mix lightly. Cover and refrigerate for at least 2 hours (or as long as over night, if you wish). Lightly mix in fennel and remaining dressing. Refrigerate until cold. Recipe By : the California Culinary Academy From: Date: 05/29 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 191
Calories From Fat: 128
Total Fat: 14.6g
Cholesterol: 0mg
Sodium: 500.6mg
Potassium: 496.3mg
Carbohydrates: 15.2g
Fiber: 7.8g
Sugar: 4.3g
Protein: 3.8g