Ingredients Jump to Instructions ↓

  1. 2 lb Waxy potatoes Salt Freshly ground black pepper

  2. 1/2 lb Onions; thinly sliced

  3. 2 tb Wine vinegar

  4. 1/2 ts Sugar

  5. 5 oz Kalamatas or thro?mbes - (Greek olives)

  6. 2 tb Capers

  7. 1/2 c Fruity olive oil

  8. 1 Garlic clove; minced

  9. 1/2 c Minced flat leaf Parsley

Instructions Jump to Ingredients ↑

  1. 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: 0-671-74531-X Typed for you by Karen Mintzias —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


Send feedback