- 1 cup cubed red potatoes
- 1 cup water
- 1 tablespoon finely chopped red onion
- 1-1/2 teaspoons chopped green onion
- 1 teaspoon white wine vinegar
- 1/2 teaspoon olive oil
- 1/8 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Place potatoes and water in a small saucepan; bring to a b oil. Reduce heat; cover and simmer for 10 minutes or until tender. Drain. Add red and green onion. In a small bowl, combine the remaining ingredients; mix well. Pour over potatoes and toss gently to coat. Yield: 2 servings.
Originally published as Warm Potato Salad in Reminisce July/August 2003, p50
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