 |
 Australian - Warm Australian Potato Salad (Sydney)
adapted from Australia The Beautiful Cookbook by Elise Pascoe
|
Description
|
|
|
|
Ingredients
|
- 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
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version