Dips: TARAMOSALATA by Recipe Cottage

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	TARAMOSALATA

		2 medium-sized boiled potatoes 4 oz fish roe (tarama) 1 cup olive oil juice of 1 1/2 lemons 2 Tbsp vinegar 2 Tbsp water 1 small onion, grated (optional) With electric mixer at medium speed, beat fish roe and potatoes until smooth. Gradually add olive oil, lemon juice, vinegar and water to make a fluffy, creamy pink mixture. Add grated onion, if desired. Serve Taramosalata as an appetizer in salad bowl, garnished with olives, capers and parsley. Serve with crackers, chips or crisp vegetables.