- Cooking Time: 15
- Servings: 6 to 8
- Preparation Time: 10
BackstoryThis is a great side dish to sandwiches, sort of an alternative to potato salad.
In the book she says, "If you have any of these potatoes left over, try adding them to a panful of sauteed onions and heating them up for breakfast. These just might be the best homefries you've ever had!" And they are!
- 14 medium (2 1/2-inch diameter) potatoes, unpeeled and diced
- 1 cup red wine vinegar
- 5 cups water
- 8 medium cloves garlic, peeled and sliced in half lengthwise
- 2 tsp. salt
- 1 cup thinly sliced red onion
- fresh black pepper to taste
- OPTIONAL ADDITIONS:
- a drizzle of extra-virgin olive oil
- small amounts of minced fresh parsley, basil, and/or chives
- very thinly sliced bell pepper
- Nicoise olives
- sliced cherry tomatoes
- 1) Place the potatoes, vinegar, water, garlic and salt in a large pot. Bring to a boil, lower heat to a simmer and cook uncovered until the potatoes are tender but not mushy (about 15 minutes).
- 2) Drain and transfer to a medium-large bowl. Stir in the red onion while the potatoes are still hot and season to taste with black pepper. Allow to cool to room temperature.
- 3) If desired, drizzle with extra-virgin olive oil to taste and stir in some herbs and sliced bell pepper. Serve at room temperature or cold, plain or garnished with olives and or cherry tomatoes.