Hungarian Potato Salad
Source of Recipe
Old Hungarian CookBook
List of Ingredients
6 medium-size (about 2 pounds) potatoes
1 large onion
1 green pepper
Oil-Vinegar Marinade (double recipe to follow)Recipe
Wash, cook 20 to 30 minutes, or until potatoes are tender when pierced with a fork.
Drain potatoes. To dry potatoes, shake pan over low heat. Set aside to cool.
Meanwhile, thinly slice and separate the onion into rings. Peel potaotes and cut into 1/4 inch slices.
Arrange potaotes and onion rings alternately in a large, shallow dish and add oil-vinegar marinade.
Chill at least 1 hour. in refrigerator, carefully turning vegetables occasionally.
Shortly before serving the salad, rinse and remove the stem end of 1 green pepper. Remove all white fiber and seeds for the pepper; rinse the cavity. Cut green pepper crosswise into 1/8 in. rings and set aside.
Pour the marinade off the potatoes and onions before serving. Garnish top of the salad with the green pepper rings. Serves aprox. 6
Oil-Vinegar Marinade
Put in a small scew-top jar
1/2 c. vinegar
2 tbs olive oil
1 tbs sugar
1 tsp salt
1/2 tsp course ground pepper
Cover tightly and shake jar until ingredients are well blended.
If marinade is not used immediately, store in refrigerator and beat or shake thoroughly before using. About 2/3 cup
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