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Spanish Potato Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Side-Dishes
Vegetables
Amount Measure Ingredient -- Preparation Method
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1 Lb New potatoes
4 Tbsp Olive oil
1 Tbsp Wine vinegar
2 Ea Garlic cloves -- crushed
1 Sm Red pepper
1 Tbsp Chives -- chopped
Scrape the potatoes (I don't). Cook until tender, but do not overcook
them or they will break up.
Mix together the oil & vinegar. Toss the potatoes while still hot.
Stir in the garlic & red pepper. Sprinkle with the chopped chives.
Serve while still warm.
**Mark's note: This potato salad is a refreshing change from other potato
salads. I found it was actually very good even after it had gone cold,
though I did always serve it at room temperature rather than chilled.
Mary Norwak, "Salads"
>From: carl.berger@bbs.synapse.net (Carl Berger)
Newsgroups: rec.food.cooking
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NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com
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