Spanish Potato Salad
- 1 pound potatoes, peeled
- 1-2 green peppers (the long Italian variety is best), large slivers
- medium onion, in large slivers
- 1-2 cloves garlic, finely minced
- olive oil
Cut potatoes into irregular pyramids: insert the blade of the knife only slightly then pull away the size desired. This makes potatoes which more readily absorb flavors and which look more appetizing than the usual geometrical forms. Boil potatoes until tender in minimum amount of salted water with some vinegar. Drain, and when lukewarm add peppers, onion, garlic, more salt if desired, splash of vinegar and generous amount of olive oil. Mix carefully but thoroughly. Can be eaten immediately but gets better as it sits and the garlic works its magic.
Read NextChicken and Sausage Paella