San nazzaro salad
4 Servings
Quantity | Ingredient | |
---|---|---|
4 | larges | Potatoes |
8 | \N | Stalks celery w/ leaves, sliced |
1 | medium | Onion, sliced |
6 | \N | Plum tomatoes, quartered |
4 | \N | Garlic cloves, chopped |
\N | \N | Salt/coarse grind pepper |
1 | \N | Green pepper, chopped |
1 | \N | Red pepper, chopped |
1 | teaspoon | Oregano |
½ | cup | Olive oil |
¼ | cup | Wine vinegar |
Boil potatoes with skins on until cooked firm, about 25 minutes. Peel skins while still warm. Cut each potato into 8 pieces. In a large bowl, toss potatoes with celery, onion, tomatoes, garlic, pepper, oregano, olive oil, wine vinegar, salt and pepper. Let stand for 15-20 mminutes. Add more oil if potatoes become dry.
Posted to MM-Recipes Digest by Paula <demoness@...> on Sep 03, 1998
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