Brought to you by: Vickie Ingredients: ------------ 14 medium (2½" diameter) potatoes, unpeeled and diced 1 cup red wine vinegar 5 cups water 8 medium cloves garlic; peeled and sliced in half legnthwise 2 teaspoons salt 1 cup re onion; thinly sliced Black pepper; to taste Optional Additions: A drizzle of extra-virgin olive oil Small amounts of minced fresh parsley, basil and/or chives Very thinly sliced bell pepper Nicoise oil (for the top) Sliced cherry tomatoes (for the top) Instructions: ------------- Place the potatoes, vinegar, water, garlic and salt in a large pot. Bring to a boil, lower heat to a simmer and cook uncovered until potatoes are tender but not mushy (about 15 minutes). Drain and transfer to a medium-large bowl. Stir in the red onion while the potatoes are still hot and season to taste with pepper. Allow to cool to room temperature. If desired, drizzle with extra-virgin olive oil to taste and stir in some herbs and sliced bell pepper. Serve at room temperature or cold, plain or garnished with olives and/or cherry tomatoes. Serves 6-8 |