Recipe - Potatosalata Me Throumbes

Karen Mintzias
2 pound Waxy potatoes
Salt
Freshly ground black pepper
One half pound Onions; thinly cut or sliced up
2 tablespoon Wine vinegar
One half teaspoon Sugar
5 ounce Kalamatas or thro£mbes
(Greek olives)
2 tablespoon Capers
One half cup Fruity olive oil
1 Garlic clove; minced
One half cup 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: 067174531X

Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini