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Showing 1-4 of 4
on November 08, 2010
Delicious and well deserved five stars. My changes: shallots for baby onions (forgot to add to the grocery list) and a combination of potatoes-Yukons, reds and blues and since they are all thin skinned the potatoes were left unpeeled. The only warning I would mention is to be cautious with how much rosemary you use as too much will overpower the other flavors. We've decided to prepare this salad again soon and serve with wienerschnitzel as we think that would be a perfect pairing of flavors. *Very* happy to have discovered this recipe! Reviewed for Veg Tag November. Thank you!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 03, 2008
Great recipe: great blend of flavours. I probably had proportionally more potatoes, so the amount of vinegar was fine for us, and we love cider vinegar. I used grindings of a rosemary and sage blend from a mini blender I acquired recently and I'm finding that that blend is wonderful in so many recipes. I used grindings of black pepper rather than white pepper, as I use it all the time and don't even have any white pepper! The baby onions were very elegant and I'd use them again for serving guests, but unless I can find some peeled and frozen, I'm going to try this next time with regular onions or perhaps a mix of onions and leeks. It's the tedium of the peeling! Oh how lazy are some of us in 2008! Loved the baby potatoes - which we're eating all the time - caramelised! Yum, yum! Thanks so much for sharing this delicious recipe, mersaydees.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Debbie R.
on October 12, 2008
This was a great way to eat potatoes. I think I'd use a little less vinegar next time. In addition, rather than rinsing the potatoes in cold water to loosen the skin, it works much better to briefly immerse them in ice water for a few minutes My husband really liked this dish too. I had to use regular onions because I couldn't find baby onions.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 12, 2008
I was almost done peeling 10 ounces of baby onions, which by the way took at least 20 minutes, well over the 10 minutes prep time, and I glanced over at the packaging which recommended boiling the onions for 3 minutes first, then peeling. Well, that no doubt would have saved me a whole lot of time! Oh, well, I couldn't fault the recipe for that as this is the first time I've worked with baby onions. Otherwise, I really loved the taste of this! Sort of sweet and sour. My personal preference is to reduce the sugar (I used 1 1/2 tablespoons but I recommend even less). Also, since I didn't have cider vinegar I used balsamic vinegar. The onions and potatoes browned very nicely. I particularly loved the rosemary in this recipe. Thanks very much!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (201 g)
Servings Per Recipe: 4
The following items or measurements are not included: