Thursday, June 5th 2008, 12:58 pm
Serves: 8
Ingredients:
Directions:
Wash potatoes well, but leave skins. Dice into 1 inch cubes and boil until tender. Drain and let cool. In the meantime, in a blender combine the garlic or regular chives, garlic parsley, rosemary, olive oil, red wine vinegar, salt, and pepper blending well to make vinaigrette. In a large bowl, place very thinly sliced onion and celery. Add the vinaigrette and the potatoes and mix well.
Recipe provided by Bibi Becklund of Living Kitchen Farm & Dairy - Bristow.
June 5th, 2008
April 15th, 2024
April 12th, 2024
March 14th, 2024
April 23rd, 2024
April 23rd, 2024
April 23rd, 2024
April 23rd, 2024