1-1/2
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2
1
1/3
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1/2
1/3
1/4
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Potatoes (1)
-- Dressing
Lemon Juice
Salt
Olive Oil ExtV
-- Aromatics
Scallions
Mint fresh
Aleppo Pepper (2)
-- Garnish
Aromatic mix
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Make - (30 min + cooling time)
- Place POTATOES in a sauce pan with Cold Water to cover. Bring to
a boil and simmer until Potatoes are just done through and a sharp
skewer goes through the largest one without hitting a stiff spot in the
center.
- Meanwhile: Squeeze Lemon Juice and mix all
Dressing items.
- Slice SCALLIONS crosswise thin. Chop MINT small, Mix.
Measures are after chopping lightly packed.
- Separate out 1/4 cup of the Scallion Mix and reserve for Garnish.
- Then: As soon as Potatoes are cool enough to handle,
cut as needed. For 1 inch long leave whole. For 1 to 2 inches long cut
crosswise in half. For 2 to 3 inches cut in half lengthwise and then
crosswise, or however you want.
- Place still hot Potatoes in a mixing bowl and pour dressing over
them. Tumble gently to coat, then tumble gently with the Scallion
mix and Aleppo Pepper.
- When cooled, refrigerate to hold, but let warm a bit before serving.
- Serve cool, garnished with the reserved Scallion
mix.
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