3 medium baking potatoes
2 teaspoons olive oil
1/4 teaspoon salt
1 tablespoon red wine vinegar
2 tablespoons olive oil
3 green onions -- diced
1/4 teaspoon salt
1/8 teaspoon pepper
Directions:
Cut 3 medium baking potatoes lengthwise into eighths. Toss with 2 t. olive oil and 1/4 t. salt. Place in a shallow 2-quart microwave proof dish. Cover with wax paper and microwave on High for 5 minutes; stir.
Microwave, covered, on high for 5 more Minutes or until tender. Meanwhile, combine red wine vinegar, 2 T olive oil, green onions, 1/4 t. salt and 1/8 t. pepper in a bowl. Toss with cooked potatoes.
Stacy's Notes - found this old recipe from Good Housekeeping magazine. I haven't made this in over 10 years (since before I met Tim, I used to make it for me when I was single), but made it August 2005. I used 2 medium potatoes for us, and made the full amount of vinegar/oil, which was too much. I microwaved the potatoes in a sprayed pyrex dish covered with saran wrap (pulled back one corner to vent), rather than the wax paper. Tossed the spears (which I cut into chunks once they were finished cooking) with the vinegar mixture. Next time, cut back on the vinegar/oil ratio if using fewer potatoes. This is really good warm.
