Potatosalata Me Throumbes

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Potatosalata Me Throumbes Ingredients

Karen Mintzias	1/2 ts Sugar
2 lb Waxy potatoes	5 oz Kalamatas or thro?mbes
Salt	2 tb Capers
Freshly ground black pepper	1/2 c Fruity olive oil
1/2 lb Onions; thinly sliced	1 Garlic clove; minced
2 tb Wine vinegar	1/2 c Minced flat leaf Parsley

Instructions for Potatosalata Me Throumbes

Boil the potatoes in their skins in plenty of salted water until just tender. Run cold water over them, drain, and leave to cool enough to handle. To pickle the onions, place them in a saucepan just large enough to hold them, pour in the vinegar, and 2 tablespoons water, and sprinkle with sugar. Cover the pan and bring to a boil. Stir, cover, and simmer for 1 minute. Shake the covered saucepan and put it aside for 5 minutes to steam. Peel and slice or roughly dice the potatoes and place in a serving bowl. Sprinkle with the olives, capers, and pickled onions - with their juice - olive oil, garlic and parsley. Toss and season to taste. Source: Recipe from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X Typed for you by Karen Mintzias From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PotatoCuisine: Greek

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