 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
A potato salad version of a popular potato dish, one I've updated from a 1970s recipe from 'The Midweek Cookbook: 200 Ways with Potatoes'. Ingredients:
1 lb new potato, scraped and boiled |
1/2 green pepper, cored, scalded and chopped |
2 tomatoes, scalded, skinned and chopped |
1 spring onion, chopped |
3 garlic cloves, crushed |
3 tablespoons oil |
1 tablespoon wine vinegar |
salt, to taste |
fresh ground black pepper, to taste |
1 pinch brown sugar |
1 romaine lettuce, washed, dried and shredded |
Directions:
1. Prepare the vegetables; and blend together the oil, vinegar, salt, pepper and sugar.
2. Dice the potatoes, add the peppers, tomatoes, onion, garlic and dressing.
3. Chill the saladuntil the dressing is well-absorbed; and toss with the lettuce just before serving.
|
|