Total time: 30 minutes
1 1/2 lbs small red (or yukon gold) potatoes, quartered
2 TBSP white wine vinegar (we used distilled white vinegar)
1 TBSP extra virgin olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup green onions, sliced
2 tsp chopped fresh flat-leaf parsley
Place potatoes in a medium saucepan and cover with cold water; bring to a boil. Cook 8 minutes or until tender; drain. Cool.
Combine remaining ingredients in a large bowl, stirring well. Toss potatoes in dressing and serve hot or cold.
dimanche, août 26, 2007
potatoes with herbed vinaigrette
We served this with garlic-and-herb-oven-fried-red-snapper tonight and loved it.