Tomato Marinated Potatoes

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Red skin potatoes - quartered
4 cups	948ml	Water
1 cup	237ml	White wine vinegar
1 tablespoon	15ml	Salt
		Marinade
1 1/2 cups	93g / 3.3oz	Finely-chopped tomatoes
1/2 cup	31g / 1.1oz	Finely-chopped onions
2 tablespoons	30ml	Dijon mustard
2 tablespoons	30ml	Chopped thyme
1 tablespoon	15ml	Chopped garlic
1/2 cup	118ml	Olive oil
2 tablespoons	30ml	White wine vinegar
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

Place the potatoes in a medium pot with the water, vinegar, and salt. Bring to a boil, and simmer until they are tender. (The vinegar adds flavor as well as helps the potatoes to keep their shape even after they are tender.) When the potatoes are tender, drain and allow to cool for 10 minutes.

Meanwhile, in a medium bowl combine the tomatoes, onions, mustard, thyme, garlic, olive oil, vinegar, salt, and pepper. Mix well. Pour into a zip-lock baggie. Place the still warm potatoes into the bag and coat. Allow the potatoes to sit until they are room temperature, seal the bag and into the cooler they go. The potatoes will absorb more flavor if they are still warm when added to the marinade.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2192 broadcast 08-06-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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