Marinated New Potatoes Batatinha Em Conserva Recipes

Steps:

• Place a large pot of salted water on the stove and bring to a boil. Scrub the potatoes clean (leaving skins on), and add the potatoes to the pot once the water is boiling. Cook the potatoes until they are very tender when pierced with a fork.
• While the potatoes are cooking, whisk together the olive oil, red wine vinegar, oregano, garlic, and salt and pepper to taste.
• Drain the potatoes and place them in a bowl. Toss the potatoes with the oil and vinegar mixture while the potatoes are still hot. Set aside to cool.
• Once the potatoes have cooled to room temperature, add the chopped onions, chile pepper, olives, sun dried tomatoes, and chopped parsley to the bowl. Toss everything well to mix.
• Chill potatoes several hours or overnight to allow flavors to marinate and blend. Serve at room temperature.

Steps:

• Tip the potatoes into a large pan and cook in boiling salted water for 10-15 mins until tender. While the potatoes are cooking, tip the wine, shallots and sugar into a saucepan, then boil for 10 mins until reduced by half. Tip in the vinegar and olive oil, then bring to the boil until the oil has become incorporated into the dressing. Pour half the dressing over the warm potatoes and leave to cool. Stir through the remaining dressing and parsley before serving.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool. , In a jar with a tight-fitting lid, combine the oil, 1/2 cup vinegar, 2 teaspoons sugar, salt and paprika; shake well. Peel and cube potatoes; place in a large bowl. Add the celery, onions and radishes. Drizzle with dressing; toss to coat. Cover and refrigerate overnight., Stir in green peppers and eggs. In a small bowl, combine the mayonnaise, milk, mustard, pepper and remaining vinegar and sugar. Pour over potato salad and toss to coat.