ingredients
6 medium-sized waxy potatoes
for the wine dressing:
4 1/2 fl oz (140 ml) olive oil
6 tbsp dry white wine
juice of 1 1/2 lemons
2 - 3 tbsp finely chopped parsley
salt and pepper
serve with:
Greek Aubergine Dip
Courgette Fritters
method
1. Scrub the potatoes under running cold water to eliminate any soil; steam them until tender, leave to cool then peel and cut lengthwise in half; cut each half into thin slices. Transfer to a deep serving dish or salad bowl.
2. Make the dressing: dissolve scant 3/4 tsp salt in the lemon juice in a bowl. Add the olive oil very gradually, beating continuously with a balloon whisk or hand-held electric beater. Keep beating as you add the wine vinegar a little at a time. Season generously with freshly ground pepper and mix carefully, coating all the potato slices.
3. Sprinkle with the parsley and serve with a selection of Greek and Turkish appetizers such as Aubergine Dip and Courgette Fritters.
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