
Photo Credit
Sam Jones/Quinn Brein
Yield
Makes 6 servings.
Course
Special Considerations
Credit
Sylvia Martin East Dover Baptist Church, East Dover, Vermont
Ingredients
2 pounds small red potatoes, halved or quartered
2 tablespoons olive oil, divided
several pinches dried thyme
1 sweet onion, cut into thin strips
1 green bell pepper, cut into thin strips
1/2 red bell pepper, cut into thin strips
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
More Like This
ADVERTISEMENT
Ms. Martin, This is a wonderful recipe, my mom & grandmother made the nearly identical salad when I was growing up in Upton, Mass. in the 50's. Thanks for reminding me how good Yankee recipes are ! (Note: they would add a bit of home made mayonaise.)
What is so special about aways using onion, garlic and other items to change the wonderful flavor of potatoes. These should be called "Onion-Potato-Peppers" or "Potato Onions"
Looks really good for the younger people. At my age, will stick with the calories & just be glad to be here at all :)
Comments