Veg Cooking for Everyone--Picnic Potato Salad with Margoram and Pickled Onions

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Picnic Potato Salad with Marjoram and Pickled Onions

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 12 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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1 large dark red onion -- finely diced

1/2 cup apple cider vinegar

salt & freshly ground pepper

1/2 cup olive oil

3 pounds boiling or waxy potatoes

2 tablespoons Dijon mustard

3 large cloves garlic -- pounded or put through a press

3 tablespoons capers -- rinsed

1 bell pepper -- (any color) finely diced

4 ribs celery

OR 1 fennel bulb -- finely diced

3 tablespoons chopped marjoram

1 tablespoon chopped thyme or lemon thyme

 

Put the diced onion in a strainer. Bring a kettle of water to a boil and pour

it slowly over the onion. Shake the onion dry and put it in a large salad bowl.

Add the vinegar, 1 teaspoon salt, several grinds of pepper, the oil, and set

aside.

 

Cook the potatoes, then peel and slice them. While still warm, add them to the

onion along with the mustard, garlic, and capers. Toss gently with a soft

rubber spatula. Add the bell pepper, celery, and herbs and toss once more.

Taste for salt and grind in plenty of pepper.

 

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 89 Calories; 9g Fat (89.3% calories from

fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 63mg

Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0