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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From an ethnic newsgroup, the poster discovered what really made the salad special when made only with simple ingrdients and no mayonnaise! I discovered that the key was to refrigerate the salad overnight, or at least several hours, and then bring it to room temperature before serving. Read more . The onions become soft from the olive oil and all the flavors meld together to create a wonderful side dish to bring to a barbeque or on a picnic. Make sure to bring to rrom temperature prior to serving! Ingredients:
4 large potatoes |
1 large yellow onion |
1/4 cup olive oil |
1/8 cup white vinegar |
1 garlic clove, minced |
1-2 teaspoons salt |
1/2 – 1 teaspoon black pepper |
Directions:
1. Peel the potatoes and slice very finely on a mandoline.
2. Boil for twenty minutes or until cooked. In the meantime, slice the onion very thinly as well.
3. In a glass jar with a lid, combine the vinegar, olive oil, garlic, and salt and pepper.
4. Shake vigorously.
5. Toss the potatoes and onions in a bowl with the dressing.
6. Cover with plastic wrap and refrigerate for several hours.
7. Bring to room temperature.
8. Check seasonings.
9. Add more salt and pepper if required.
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