Prep: 20 minutes
Cook: 20 minutes
2 pounds Small Red Potatoes, boiled, drained, cooled and cut in half
1 small Green Bell Pepper, seeded and finely chopped (or, sliced jalapenos to taste)
1/2 medium Spanish Onion, halved and thinly sliced (or, red onion is fine)
1/2 cup pitted Alcaparrado, coarsely chopped (or, small green olives with pimentos)
2 chopped Cilantro Leaves (optional)
6 tablespoons Extra Virgin Olive Oil
1/4 cup White Wine Vinegar
2 tablespoons Brine from Alcaparrado
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
- Place potatoes in a medium size saucepan and add enough cold water to cover by 1 inch. Lightly salt and bring to a boil.Reduce to a moderate simmer and cook for 15 to 20 minutes or until fork tender. Drain.
- Cut potatoes in halve or quarters, depending on the size, so each piece is about 3/4 and inch. Place in a large bowl with green pepper, onion, manzinilla olives and cilantro.
- In a bowl, whisk oil, vinegar, salt and pepper. Gently toss with potato mixture and let stand, covered at room temperature until cool.
- Serve at room temperature or chilled.(I prefer chilled).
I've never made this but my friend Christine always brings it to my backyard bbq, and this year I made her bring it to my St. Patrick's Day feast (do you know how many Irish ended up in Latin America as a result of the famine? A LOT).
This is the basic recipe but Chris also includes cherry tomatoes, garlic and avacado, which really add to the flavor.
