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* Exported from MasterCook *
No Mayo Potato Salad
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
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6 large potatoes
3 scallions, or 1/4 cup diced red onion -- (3 to 4)
3 tbs extra virgin olive oil
2 tsp white wine vinegar
Salt and freshly-ground black pepper to
taste
Scrub the potatoes, or peel them if you don't like skins.
Cut into 1-inch) cubes and cook in boiling water until
almost starting to fall apart.
While the potatoes are cooking, slice the spring onions
very finely, including the green part.
Drain the potatoes and tip into a bowl. While they're
still hot, pour in the olive oil and mix well. They
should start to disintegrate a bit - this is the secret
of this salad!
Add the spring onions, vinegar, salt and black pepper.
Taste as you go along and add the amounts you think you
like. Leave to cool; chill if you wish, and serve.
Serves somewhere between 5 and 10.
Source: Chet Day
Chupa's Note: I prefer red pepper flakes for color. Adding a can of
drained black beans, a can of drained corn and a cup of fine chopped
red/green/orange bell peppers takes this up to main dish status when
served over greens with a cup of soup and cornbread. You'll need to
dress with additional oil & vinegar. I like apple cider vinegar with
grapeseed oil over this main dish salad. A pinch of wasabi would
give it some heat!
Contributed to the FareShare Gazette by Chupa 09 December 2003
www.fareshare.net
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Per Serving (excluding unknown items): 94 Calories; 4g Fat (38.6% calories from
fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium.
Exchanges: 1 Grain(Starch); 1 Fat; 0 Other Carbohydrates.
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