PICNIC POTATO SALAD WITH MARJORAM AND PICKLED ONIONS

 

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Backstory

From Vegetarian Cooking for Everyone, Deborah Madison. A nice zippy potato salad with no mayonnaise…

Ingredients

  • 1 large dark red onion, finely diced
  • 1/2 cup aple cider vinegar
  • salt and freshly milled pepper
  • 1/2 cup olive oil
  • 3 lbs boiling or waxy potatoes
  • 2 Tblsp Dijon mustard
  • 3 large garlic cloves, pounded or put through a press
  • 3 tblsp capers, rinsed
  • 1 bell pepper, any color, finely diced
  • 4 celery ribs or 1 fennel bulb, finely diced
  • 3 tblsp chopped marjoram
  • 1 tblsp chopped thyme or lemon thyme

Directions

  • Put the diced onion in a strainer. Bring a kettle of water to a boil and pour it slowly over the onion. Shake the onion dry and put it in a large salad bowl. Add the vinegar, 1 tsp salt, several grinds of pepper the oil and set aside.
  • Cook the potatoes, then peel and slice them. While still warm, add them to the onion along with the mustard, garlic and capers. Toss gently with a soft rubber spatula. Add the bell pepper, celery, and herbs and toss once more. Taste for salt and grind in plenty of pepper.

Author Credit: Deborah Madison

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