The Purloined Recipe

from Molly Beverly

4 generous servings

3 Tablespoons white wine vinegar
1 Tablespoon lemon juice
Grated rind of 1 lemon
2 Tablespoons finely minced fresh oregano
OR 2 teaspoons dried Mexican oregano (in the cellophane packages with Mexican spices)
2 Tablespoons drained capers
1 Tablespoon kosher salt
1 1/2 teaspoons black pepper
3/4 cup extra virgin olive oil
2 large white onions, sliced into 1/4-inch rounds
1 1/2 pounds small red potatoes (For the last catering job I modified this to 1 onion and 2 pounds potatoes)
3 Tablespoons minced parsley mixed with 1/2 Tablespoon grated lemon rind, for garnish

In a large bowl combine vinegar, lemon juice and rind, oregano, capers, salt and pepper. Whisk in olive oil. Add onion slices and mix well.

Bring a large pot of salted water to a boil. Add potatoes and boil until just tender.

Drain. Rinse in cool water, and while still warm, slice 1/4 inch thick. Add to dressing and toss gently to coat with dressing. Cool to room temperature.

Garnish with parsley and lemon rind.

Whipstone Recipes By Ingredient, The Recipes, onions, oregano, parsley, potatoes, salad dressings, salads