Warm Herbed Potato Salad
By Jocelyn Iyog
An interesting salad that’s warm, not cold. Ingredients:
1 ½ kilos potato 2 tablespoons virgin olive oil
4 small onions, diced
¼ cup fresh dill, chopped
¼ cup fresh parsley, chopped
Zest of 1 lemon
Salt and pepper to taste Dressing:
2/3 cup extra virgin olive oil
3 tablespoons dry white wine
White vinegar
Juice of 1 lemon
3 cloves garlic, minced Procedure:
Wash and cut potatoes into chunks. Boil in salted water until tender but
not too soft. Drain when cooked. In a small pan, heat the olive oil and
sauté the onions over high heat until golden brown. Reduce the heat and
continue cooking for 20 minutes or until onions are caramelized. In a
bottle with cover, combine all the ingredients for the dressing. Shake
thoroughly to blend. Place the hot potatoes in a bowl. Drizzle with the
dressing, chopped fresh herbs, and lemon zest. Season with salt and
pepper to taste.
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