- Cooking Time: 15
- Servings: 6 to 8
- Preparation Time: 10
- 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.
NotesThis 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!