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LOCATION: Recipes >> Salad Recipes >> SPANISH POTATO SALAD

Print this Recipe    SPANISH POTATO SALAD

1 lb potatoes, peeled
salt
vinegar
1-2 green peppers (the long Italian variety is best), large slivers
medium onion, in large slivers
1-2 cloves garlic, finely minced
olive oil

Cut potatoes "cascaded" into irregular pyramids: insert the blade
of the knife only slightly then pull away the size desired. This
makes potatoes which more readily absorb flavors and which look
more appetizing than the usual geometrical forms.

Boil potatoes until tender in minimum amount of salted water with
some vinegar. Drain, and when lukewarm add peppers, onion, garlic,
more salt if desired, splash of vinegar and generous amount of
olive oil. Mix carefully but thoroughly. Can be eaten immediately
but gets better as it sits and the garlic works its magic.

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