Alice Waters Potato Salad

From the Alice Waters Cookbook!


1/2 lbs potatoes
1 Tbs vinegar
1/2 red onion finely chopped
1/4 cup mix of  Walnut Oil and olive oil
2 tablespoons of lemon juice (optional)
1 1/2 tsp dill weed


Cook potatoes in salted water until tender (a knife can puncture easily)
Drain & cool
Place in a mixing bowl
Mix together vinegar, salt & pepper
Pour over potatoes and stir.
Let sit 7 minutes so the potatoes absorb the vinegar
Add the red onion finely chopped, the walnut oil and olive oil
Mix carefully and taste
We added more vinegar and about 2 tablespoons of fresh lemon juice
Add the dill weed, toss and serve!

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