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Thursday, April 1, 2010

Potato salad with olive oil (no mayo)

I found this on foodnetwork.....but I changed it a tiny bit. 16 new red potatoes
Coarse salt, for boiling water
1 red bell pepper, seeded and chopped
1/2 red onion, chopped
1/4 cup chopped fresh mint, a couple of handfuls (I only had dried mint--used less)
1/4 cup chopped flat-leaf parsley, a couple of handfuls
3 tablespoons red wine vinegar, eyeball the amount
1/3 cup extra virgin olive oil, eyeball the amount (I try to use just a tiny amount so I use less than this.)

Salt and freshly ground black pepper

Directions: Cut up potatoes to the size you want leaving on the skins. Boil about 6-8 minutes depending on the size--just until done, then cold shock under running water or in cold water until cool enough to handle . Cut them further if you want them samaller. Add peppers, onions, mint, parsley and vinegar to the pot. Toss to allow the vinegar to absorb into the potatoes. Add oil and stir the potatoes taste, and serve.

Ps. This tastes nice when warm or cold

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