12th Harvest Week <> Aug. 3 - 9, 1998

French Potato Salad

8 small potatoes
1 med. onion, thinly sliced (red, if possible)
2 tbsp. white wine vinegar
3 tbsp. olive oil
1/4 cup chopped fresh parsley
2 tbsp. cumin, or to taste

Cook potatoes in their skins until tender. Without peeling, slice into quarters (or eighths if they are fairly large). Make a vinagrette with the oil and vinegar. Mix potatoes, onions, parsley and vinagrette together gently (to try to keep potato pieces intact, not breaking them up), sprinkling in cumin as you go. Refrigerate overnight, turning the mixture at least once to make sure salad is well coated. Serve chilled. Note: this recipe has no salt, but you may certainly add it if you like.

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