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Peruvian Purple Potato Salad (signature-1990)
Description:
From Chef Erika G. Cenci's second "A Touch of Europe Cookbook - Bringing Fresh to the Table Naturally".
Ingredients:
6 medium purple potatoes, cooked, peeled, thinly sliced
3 tablespoons safflower oil
2 teaspoons white balsamic vinegar
1/4 teaspoon sea salt
1/4 teaspoon pepper, freshly ground
Pinch of sugar
1/4 cup homemade mayonnaise or high quality commercial
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
Directions:
Place potato slices in a large bowl, set aside. In a small bowl, combine oil, vinegar, salt, pepper and sugar. Pour mixture over potatoes and toss gently. Mix in mayonnaise, chives and parsley. Adjust seasoning to taste. Best when served at room temperature. Note: One-fourth cup of finely chopped sweet onions can be added, if desred.
Recipe Summary:
Yield: Serve: 4
Prep Time: about 20 minutes
Cook Time: none
Comments:
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