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Ingredientes
- 1 lb thin-skinned new potatoes, scrubbed
- 1 x red onion, finely minced
- 1 tsp small capers, rinsed and liquid removed
- 1 tsp minced fresh oregano
- 1/2 c. extra-virgin extra virgin olive oil
- 2 Tbsp. red wine vinegar
- 1 tsp Dijon mustard
- Â Â Salt and freshly grnd black pepper
Direcciones
- Cook the potatoes in boiling salted water till just tender, then drain and leave till cold sufficient to handle. Slice them into circles about 1/2 inch thick.
- Place in a bowl and add in the onion, capers and oregano. In a separate bowl, whisk together the oil, vinegar and mustard, and season with salt and pepper. Pour the dressing over the potatoes and toss together. I prefer to serve this salad hot but it can also be eaten cool. -
- Gaylor
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 270g | |
| Calories 1007 | |
| Calories from Fat 958 | 95% |
| Total Fat 108.43g | 136% |
| Saturated Fat 14.96g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 156mg | 7% |
| Potassium 185mg | 5% |
| Total Carbs 10.52g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 6.34g | 4% |
| Protein 1.4g | 2% |
