Title: POTATOSALATA ME THROUMBES
  Categories: Greek, Salads, Vegetables
       Yield: 4 Servings
  
            Karen Mintzias
       2 lb Waxy potatoes
            Salt
            Freshly ground black pepper
     1/2 lb Onions; thinly sliced
       2 tb Wine vinegar
     1/2 ts Sugar
       5 oz Kalamatas or thro£mbes
            - (Greek olives)
       2 tb Capers
     1/2 c  Fruity olive oil
       1    Garlic clove; minced
     1/2 c  Minced flat leaf Parsley
  
   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
  
 

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