• Cooking Time: 15
  • Servings: 6 to 8
  • Preparation Time: 10


This 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
  • 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.

Categories: Potato 

Author Credit: The New Enchanted Broccoli Forest by Mollie Katzen

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