Ecuadorian Potato Salad
In the words of Aunt Jeanne, who came up with the recipe, “One of the best potato salads ever! Warm, tangy, comforting, and darn right delicious!”
Ingredients:
- A bunch of small red potatoes (8-10)
- One bunch of green onions, sliced thin, and not all the green ends
- One bunch of red radishes, cleaned, and either chopped, julienne, or sliced
- Extra virgin olive oil
- Fresh squeezed lemon juice
- Salt and cracked black pepper to taste
- Scrub and clean potatoes. Place in a pot, cover with water, sprinkle salt in the water, and bring to a boil. Simmer until knife tender, about 20 minutes.
- Meanwhile in a bowl, place the sliced onions and radishes.
- When the potatoes are cooked, peel most if not all the skin while still hot.
- Cut the potatoes in quarters, and toss into the bowl with green onions and radishes.
- Immediately pour about ΒΌ - 1/3 cup of olive oil over potatoes, and fold all ingredients together.
- Add lemon juice and mix/fold well.
- Add salt and pepper to taste.
- Keep on the counter until serving time, covered in plastic wrap.
- Adjust olive oil, lemon, and salt just before serving.
- Enjoy!!!