Potatoes with Vinegar and Sea Salt

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Potatoes With Vinegar And Sea Salt

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<RcpE name= " Potatoes With Vinegar And Sea Salt " author= " Gourmet Magazine " >

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* Exported from MasterCook *

 

Potatoes With Vinegar And Sea Salt

 

Recipe By :Gourmet Magazine

Serving Size : 6 Preparation Time :0:05

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds small (1 1/2-inch) boiling potatoes

2 1/2 tablespoons tarragon vinegar or cider vinegar

flaked or fine sea salt

1 1/2 tablespoons extra-virgin olive oil

 

Cover potatoes with salted cold water by 1-inch in a 4-quart pot and simmer

until just tender, about 10 minutes. (They will continue to cook after draining;

do not overcook or they will break apart.)

 

Drain potatoes and rinse under cold water. While potatoes are still warm, gently

toss with vinegar and salt. Cool potatoes to room temperature, stirring

occasionally, and gently toss with oil.

 

Source:

" CL9718: Summer Sensations "

S(Formatted by):

" KETS on 01 Aug 2001 "

Start to Finish Time:

" 0:25 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 210 Calories; 4g Fat (15.0% calories from

fat); 5g Protein; 41g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 14mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 2307 2703 0 0

 

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<Serv qty= " 6 " />

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Vegetables

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<IngR name= " small (1 1/2-inch) boiling potatoes " unit= " pounds " qty= " 3 " >

<INtI>

2307

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</IngR>

<IngR name= " tarragon vinegar or cider vinegar " unit= " tablespoons " qty= " 2 1/2 " >

<INtI>

2703

</INtI>

</IngR>

<IngR name= " flaked or fine sea salt " ></IngR>

<IngR name= " extra-virgin olive oil " unit= " tablespoons " qty= " 1 1/2 " ></IngR>

<DirS>

<DirT>

Cover potatoes with salted cold water by 1-inch in a 4-quart pot and simmer

until just tender, about 10 minutes. (They will continue to cook after draining;

do not overcook or they will break apart.)

</DirT>

<DirT>

Drain potatoes and rinse under cold water. While potatoes are still warm, gently

toss with vinegar and salt. Cool potatoes to room temperature, stirring

occasionally, and gently toss with oil.

</DirT>

</DirS>

<Srce>

CL9718: Summer Sensations

</Srce>

<AltS label= " Formatted by " source= " KETS on 01 Aug 2001 " />

<TTim elapsed= " 0:25 " />

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