Prep 5 mins
Cook 15 mins
I found this recipe in Gourmet magazine and I *love* it - a spicy vinegar based potato salad that has a great kick and nice flavor.
- 1 lb red potatoes
- 1⁄4 cup olive oil
- 1⁄4 cup white wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika (preferably Hungarian)
- 1⁄4 teaspoon hot red pepper flakes
- 2 whole scallions, sliced thin
- 1⁄4 minced fresh parsley (optional)
- salt, to taste
- pepper, to taste
- In a saucepan, cover the unpeeled potatoes with enough cold water to cover them by 1 inch.
- Bring to a boil and simmer for 15 to 20 minutes, or until just tender.
- In a bowl, combine olive oil, vinegar, garlic, cumin, paprika and red pepper flakes and whisk until blended.
- Drain potatoes, pat them dry, and toss with dressing, scallions and parsley.
- Cut potatoes into smaller chunks if desired.
- Add salt and pepper to taste.
These were excellent - my picky son (who NEVER willingly eats potatoes) asked for seconds. I made them with fingerling Yukon gold's cut into thirds after boiling in salted water till tender. Matched well with the tandoori chicken legs we had. Will definitely make again!
Very tasty and was even better after being refrigerated for a few hours and then served to friends. Muy sabroso!
This is a wonderful dish served hot, warm or cold (we experimented with leftovers). It's got spicy warmth and punch. I'm going to serve it as a side with a wide range of main dishes. I'm thinking...grilled sausages, these, and some dark leafy greens sauted in a little olive oil and garlic? Sounds good for tomorrow night. Thanks Trelawney8.