Sunday, May 17, 2009

Potato Salad

The skin of a potato contains quite a bit of its nutritional value. So don't peel your potatoes before cooking them unless the skin is particularly thick you'll be throwing away the best part of the meal.

4 medium potatoes
¼ cup (60 ml) red wine vinegar
2 tablespoons (30 ml) water
1 teaspoon lemon juice
1 teaspoon (5 ml) extra-virgin olive oil
2 tablespoons (30 ml) fresh dill
3 tablespoons (45 ml) chopped onion
1 teaspoon (5 ml) sugar
½ teaspoon (3 ml) salt
A dash of pepper

Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and cook for 20 to 30 minutes, or until tender when pierced with a knife. Remove the potatoes from the water and let cool. Cut the potatoes into medium-size (½-inch thick) slices. In a small bowl, mix the vinegar, water, lemon juice, oil, dill, onion, sugar, salt, and pepper. Pour over the potatoes and let sit for several minutes before serving.

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