Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil

  2. 1 Onion - thinly sliced

  3. 12 New potatoes - cut in quarter (small)

  4. 2 tablespoons 30ml Water

  5. 2 tablespoons 30ml Capers -

  6. 12 Black or green olives

  7. 3 tablespoons 45ml Sugar

  8. 3 tablespoons 45ml Red wine vinegar

Instructions Jump to Ingredients ↑

  1. In a large skillet over high heat, heat oil and saute onion for 2 minutes. Add potatoes, water, capers, and olives. Cover, lower heat to medium and cook, stirring occasionally, until potatoes are barely soft, about 7 minutes. Remove cover and cook until all liquid evaporates. Dissolve sugar in vinegar and pour over potatoes. Serve warm or chilled.

  2. Flavor is enhanced is the dish is refrigerated for a couple of days.


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