| |
|
What You Need:
(To Serve: 6 to 8)
|
|
|
|
1 large onion
1 tablespoon salt
4 to 5 large potatoes, peeled
½ cup olive oil
6 tablespoons fresh lemon juice
½ cup diced celery
1 teaspoon salt, or to taste
½ teaspoon pepper, or to taste
½ cup chopped parsley
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Slice onion thin and place in a large bowl. Sprinkle with salt, cover with cold water, and let stand for about 5 minutes; drain.
|
2. Cook potatoes in boiling salted water until tender. Drain, and slice into bowl with onion.
|
3. Add olive oil, lemon juice, and celery. Mix well to distribute dressing.
|
4. Season with salt and pepper to taste and garnish with chopped parsley. Serve warm.
|
|
|
|
|
