Recipe - Cypriot Potato Salad

8 md Waxy salad potatoes;
unpeeled
Salt and pepper; to taste
1 Pinches sugar
3 Green onions; thinly cut or sliced up
3 Garlic cloves; chopped
2 teaspoon Capers; drained
1 Lemon; juiced; or more to
taste
Chopped fresh oregano; to
taste
One fourth cup Extra virgin olive oil; or
more to taste
2 tablespoon Chopped Italian parsley

Cook the potatoes in boiling salted water, to which a pinch of sugar has
been added. When just tender, drain and place on a plate to cool. Peel and
slice or cube them when they are cool enough to handle but warm enough to
absorb the dressing.

Toss the potatoes carefully with the green onions, garlic, capers, lemon
juice, oregano, olive oil and parsley. Taste, then season with salt and
pepper.

Set aside for at least 1 hour before serving.

Serve sprinkled with parsley. Serves 6.

PER SERVING: 380 calories, 6 g protein, 70 g carbohydrate, 9 g fat (1 g
saturated), 0 mg cholesterol, 63 mg sodium, 6 g fiber.

Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted
by HANNEMAN

Notes: "When artichokes are plentiful, trim them down to their hearts, then
blanch the hearts until just tender. Slice and toss into the following
potato salad. And if you like capers as much as I do, toss them into the
salad as well. "

Recipe by: Marlena Spieler, San Francisco Chronicle (1998)

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 07,
1998