Ingredients:
6-7 large potatoes
2 Tbs. pickled capers
1 tsp. chopped tarragon
1 medium onion, diced
2 Tbs. chopped parsley
1/4 cup sherry or wine
1 vegetable bouillon cube
6 medium ripe tomatoes peeled and chopped finely
1/4 teaspoon paprika
Black pepper
1 small cucumber, diced
1 red pepper, diced
2 small dill pickles, diced
2 Tbs. pickled capers
1 tsp. chopped tarragon
1 medium onion, diced
2 Tbs. chopped parsley
1/4 cup sherry or wine
1 vegetable bouillon cube
6 medium ripe tomatoes peeled and chopped finely
1/4 teaspoon paprika
Black pepper
1 small cucumber, diced
1 red pepper, diced
2 small dill pickles, diced
Recipe:
1. Boil potatoes, drain, cut into large slices and keep warm.
2. In saucepan, saute onion with sherry or wine until soft.
3. Add tomatoes, cucumber, and red pepper; simmer a few minutes until vegetables are soft.
4. Add pickles, capers, tarragon, parsley, vegetable bouillon cube. Season to taste with paprika and black pepper.
5. Simmer sauce for about 10 minutes or until liquid is reduced.
6. Pour sauce on hot potatoes slices.
2. In saucepan, saute onion with sherry or wine until soft.
3. Add tomatoes, cucumber, and red pepper; simmer a few minutes until vegetables are soft.
4. Add pickles, capers, tarragon, parsley, vegetable bouillon cube. Season to taste with paprika and black pepper.
5. Simmer sauce for about 10 minutes or until liquid is reduced.
6. Pour sauce on hot potatoes slices.
Serves:
4 to 5