Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
