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Baby Red Potato Salad
 
4   Vidalia onions, thinly sliced
2 cups  coarse salt
3 cups  apple-cider vinegar
3 lbs  red new potatoes
2 Tbs  extra-virgin olive oil
2 Tbs  flat-leaf parsley
 

Layer the onions and salt in a bowl. Pour over the vinegar. Set aside for 30 minutes to draw out the bitter juices.

Meanwhile, place the potatoes in a pot of cold salted water. Cook until fork-tender, 15 to 20 minutes. Drain and cut potatoes in half. Cut each half into 1/4-inch slices to form half-moons.

Place the still-warm cut potatoes in a medium-size bowl. Drain the onions from the vinegar, reserving a little vinegar as dressing. Stir in olive oil and flat-leaf parsley.

Serves 10.

Servings: 10

Recipe Type
Potatoes, Salads/Dressings
Recipe Source

Source: Martha Stewart Living - (www.marthastewart.com)

Sasa Mahr-Batuz is Co-owner of Barcelona Restaurant and Wine Bar, 63 North Main Street, South Norwalk, CT 06854. 203-899-0088; Fax: 203-854-9088