Potatoes with Capers

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            FOOD FUNNY
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Here's a good one from A. J. Allred:

I idolized my mother. I didn't realize she was a lousy cook until
I went into the Army. - Jackie Gayle, American comedian

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            TODAY'S RECIPE
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With the flavors of capers, dill, and orange juice, this is like no
potato salad you've ever tasted before.

Potatoes with Capers (Patatas con Alcaparras)

1 1/2 lbs (675 g) small red potatoes
1/2 cup (126 ml) extra-virgin olive oil
1 scallions (spring onion), green and white parts, finely chopped
3 Tbs (45 ml) capers, drained
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) orange juice
2 Tbs (30 ml) chopped parsley
1 Tbs (15 ml) chopped fresh dill plus additional for garnish
Salt and freshly ground pepper to taste

Boil the potatoes in salted water until tender. Drain, cool slightly,
and cut into thin slices. While the potatoes are boiling combine
the remaining ingredients in a mixing bowl and whisk. Toss gently
with the sliced potatoes and marinate at room temperature for 2
to 4 hours, tossing occasionally. Serve at room temperature
garnished with additional dill. Serves 6 to 8 as an appetizer.
Received on Fri May 19 02:56:59 2006