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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peppercorn Potato Salad Recipe

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This recipe for Peppercorn Potato Salad is from The Bayer Family Cookbook Project, 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:  
12 medium size red skinned potatoes unpeeled
1 spanish onoin cut into julienne strips
3/4 cup chopped italian parsley
3/4 cup good quality olive oil
1/4 cup balsamic vinegar
Freshley squeezed juice of 1 lemon
1/2 tsp coarsely ground green or black peppercorns
1/2 tsp salt
Directions:
Directions:
In large saucepan, cook potatoes in salted water until tender when pierced with fork about 15-20 minutes. Do not overcook. Drain. :When potatoes are cool enough to handle, cut into eighths. Then set aside in a large bowl along with onion and parsley. Whisk remaining ingredients together until well combined. Toss potatoes with half the dressing. Add more if needed and toss again. Cover and refrigerate. It will keep well for 2 days. After it has chilled you will want to add more dressing.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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