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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is not only a wonderful side dish, but also hearty enough to make a satisfying late-night supper. Itâs delicious with both baby red or white potatoes, and if you canât find those, use larger potatoes cut in quarters. Wolfgang Hanau â West Palm Beach, FL Ingredients:
12 small red potatoes |
1/2 cup grated parmesan cheese |
1/2 cup olive oil |
2 tablespoons minced fresh parsley |
2 tablespoons capers, drained |
2 tablespoons sliced greek olives |
1 tablespoon thinly sliced green onion |
1 teaspoon white wine vinegar |
1/4 teaspoon pepper |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
2. Meanwhile, in a small bowl, combine the remaining ingredients. Drain potatoes; cool slightly. Cut each in half; place in a serving bowl. Add cheese mixture; toss gently to coat. Yield: 6 servings.
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