Potatoes and Onions in Light Marinade

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Potatoes and Onions in Light Marinade

 

1 1/2 lbs. medium red potatoes, cut into 1/4 inch

slices

1/2 cup thinly sliced red onion

1/2 cup thinly sliced scallions,

green and white parts

2 tbsps. chopped fresh parsley

light vinaigrette

(see below)

 

Boil the potatoes in enough salted water to cover

until they are tender but still firm, 5 to 8 minutes. Drain and allow to cool

slightly. Toss gently with remaining ingredients and marinate at least 2 hours

at room temperature. Serves 4 to 6.

 

Light Vinaigrette;

1/4 cup water

2 tbsps. red

wine vinegar

2 tbsps. extra-virgin olive oil

1 tbsp. Dijon mustard

salt

and freshly ground pepper to taste

 

Whisk all ingredients together or blend in an

electric blender or food processor until smooth.

Makes about 1/2

cup.