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Australian   -   Warm Australian Potato Salad (Sydney)   adapted from Australia The Beautiful Cookbook by Elise Pascoe

  • 13 Ounces Cherry Tomatoes
  • Salt -- to taste
  • 1 Teaspoon Sugar
  • 1 Cup Olive Oil
  • 6 Large Purple Onions -- sliced
  • 2 Pounds Red Potatoes
  • 1/3 Cup Sun-Dried Tomatoes -- sliced
  • Pepper -- to taste
Directions Preheat oven to 325. Pack tomatoes into a baking dish in a single layer. Sprinkle with salt and sugar. Drizzle 2 tablespoons of oil over. Roast for 1 hour. In frying pan, warm 1/3 cup oil. Add onions and saute until onions are carmelized about 5 minutes. Steam or boil potatoes for 20 minutes. Slice the potatoes and place in a serving bowl. Add remaining oil, onions and both kinds of tomatoes. Season with salt and pepper. Mix and serve.
Serves 6
Time to Make 0:00

Printer version   2 Votes - Yum: 5, Easiness: 4, Speed: 3, Overall: 4 Rate this recipe

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