PATRIOTIC POTATO SALAD ############# INGREDIENTS: 1 pound blue potatoes 1/2 pound Yukon gold or creamer potatoes 1/2 pound red potatoes 1 tablespoon salt 1/4 tablespoon white wine vinegar 2 tablespoons grated onion 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 2/3 cup extra virgin olive oil 2 tablespoons finely chopped oregano 1 tablespoon capers DIRECTIONS: Place potatoes in large saucepan; add water to cover. Stir in 1-tablespoon salt. Bring to a boil over high heat; educe heat to medium. Cook 20 minutes or until tender. Drain; let cool. Cut into quarters. Place in large bowl. In small bowl, combine vinegar, onion, mustard, one-half teaspoon salt and pepper; pour over potatoes; toss. Add olive oil, oregano and capers; gently toss again. Salad may be served slightly warm. Salad can be prepared up to 24 hours ahead. Cover and refrigerate. Bring to room temperature before serving. Yield: 8 servings
. .*Angelique* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
