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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Tossed Red Potatoes and Portobellos Recipe

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This recipe for Tossed Red Potatoes and Portobellos is from It's a Keeper, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups sliced red potato (about 2 1/4 lbs)
1/2 cup green onions, sliced
1/4 cup fresh parsley, chopped (or cilantro)
3 Tbsp lemon juice
2 Tbsp capers
2 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried tarragon
1/4 tsp black pepper
8 garlic cloves minced
2 Portobello mushroom caps thinly sliced
Directions:
Directions:
1. Bring potatoes to a boil in a large saucepan.
2. Reduce heat and simmer until tender.
3. Drain and cool.
4. In a large bowl combine green onions, garlic, lemon juice, capers, olive oil, vinegar, parsley, basil, oregano, tarragon and black pepper. Mix
5. Add potatoes and portobellos. Toss well.

Makes 8 servings 1 cup each.

 

 

 

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