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Add a photoServings: 10
Ingredients
- 1 1/2 c. extra virgin olive oil
- 3/4 c. wine vinegar
- 1 tsp. sea salt
- 1/4 tsp. cracked black pepper
- 1/4 tsp. each basil and oregano (or possibly to taste)
- healthy pinch of red pepper flakes
Directions
- Combine ingredients for salad dressing. Slice vinegar peppers into strips. Slice onions into thin rings.
- Scrub potatoes and remove eyes. Don't peel.
- Steam or possibly boil gently in their jackets till nearly tender. Remove from heat and drain. Cover and let sit 10 min to finish cooking.
- Cut potatoes into bite sized pcs and set aside in a serving bowl.
- In the same pan, bring remaining ingredients to a boil, then remove from heat. Allow to cold several min and add in cooked potatoes (they should still be warm).
- Allow potatoes to marinate for 10 min, then remove with a slotted spoon.
- Season to taste with salt and pepper.
- Save remaining dressing to use as a marinade for chicken or possibly beef.
- For a different taste, add in 1/4 tsp. rubbed sage and minced rosemary or possibly summer savory.
- Up to 1/4 c. of the wine vinegar can be substituted with either balsamic or possibly tarragon vinegar.
- Serve hot or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 10 servings | |
| Calories 290 | |
| Calories from Fat 286 | 99% |
| Total Fat 32.4g | 41% |
| Saturated Fat 4.48g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 235mg | 10% |
| Potassium 8mg | 0% |
| Total Carbs 0.1g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.02g | 0% |
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