What makes the perfect side dish? Taste and convenience. These German style potatoes dish fits BOTH of those categories. TASTE: The herbs with the white balsamic vinegar really adds zip to these other wise bland potatoes. LOVED IT! CONVENIENCE: The day before your dinner party chop and boil the potatoes to fork tender and store in the refrigerator until ready to prepare.
- 6 cups water
- 3-1/4 teaspoons salt, divided
- 1-1/2 pounds medium-size red-skinned potatoes, unpeeled and chopped into roughly 1-inch pieces
- 5 tablespoons olive oil, divided
- 3 tablespoons white balsamic vinegar
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 large yellow onion, diced
- 1 tablespoon minced garlic
- 1/2 teaspoon black pepper
- Garnish: chopped green onion
- In a Dutch oven, combine water, 2 teaspoons salt, and potatoes.
- Bring to boil and cook until just fork tender.
- CONVENIENCE: Place in refrigerator until ready to make.
- If serving right away. In a small bowl or jar combine 2 tablespoons olive oil, vinegar, thyme and parsley; set aside. In a large skillet heat remaining 3 tablespoons olive oil.
- Add onion and garlic; cook for 3-4 minutes, stirring frequently.
- Add potatoes, remaining 1-1/4 teaspoon salt, and pepper.
- Cook until golden brown.
- Add vinaigrette to potatoes, stirring to coat.
- Remove from heat.
- Garnish with chopped green onion.
his recipe was adapted from the Southern Lady September/October 2012 issue.