6 new potatoes
3 tbsp extra virgin olive oil
2 tbsp sherry wine vinegar
1/2 cup roasted piquillo peppers
1/2 cup mild onion, chopped
1/4 cup capers
1/4 cup fresh parsley
1 tbsp fresh chives
1 tbsp fresh basil, optional
2 tsp fresh oregano, optional
1/2 cup mayonnaise
Boil 6 new potatoes, cut in 1" cubes in salted water for 6 minutes. Drain potatoes, and while still hot add sherry wine vinegar. Stir lightly so that the potatoes absorb the vinegar. Add olive oil and stir again to coat the potatoes. Add Piquillo peppers, onions, capers, parsley, chives, basil, and oregano. Gently mix and place in refrigerator to cool.
When ready to serve, add the mayonnaise and salt to taste.
This dish is a great complement to any meal, or can be served as a main course with lettuce.
Recipe courtesy of Spain GourmeTour magazine.