Potatosalata Me Throumbes (Potatoes with Greek Olives)

Recipe Ingredients

2 lbs	908g / 32oz	Waxy potatoes
		Salt
		Freshly ground black pepper
1/2 lb	227g / 8oz	Onions - thinly sliced
2 tablespoons	30ml	Wine vinegar
1/2 teaspoon	2.5ml	Sugar
5 oz	142g	Kalamatas or thrombes - (Greek olives)
2 tablespoons	30ml	Capers
1/2 cup	118ml	Fruity olive oil
1		Garlic clove - minced
1/2 cup	46g / 1.6oz	Minced flat leaf parsley

Recipe Instructions

Boil the potatoes in their skins in plenty of salted water until just tender. Run cold water over them, drain, and leave to cool enough to handle.

To pickle the onions, place them in a saucepan just large enough to hold them, pour in the vinegar, and 2 tablespoons water, and sprinkle with sugar. Cover the pan and bring to a boil. Stir, cover, and simmer for 1 minute. Shake the covered saucepan and put it aside for 5 minutes to steam.

Peel and slice or roughly dice the potatoes and place in a serving bowl. Sprinkle with the olives, capers, and pickled onions - with their juice - olive oil, garlic and parsley. Toss and season to taste.

Source:
Recipe from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X

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