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This quick and easy dish of tiny new potatoes is perfect for spring! I like to prepare fresh asparagus with these potatoes. The rosy potatoes and the fresh green asparagus just says "Spring!"
Scrub the new potatoes with a vegetable brush. Remove a strip of peeling from around the middle of each potato. Place the potatoes in a skillet
In a small bowl, combine the water, minced onion, paprika, and salt. Stir to combine. Pour over the potatoes. Bring this to a boil. Then cover, and lower heat.
Simmer for 35 to 40 minutes, until the water is gone, and the potatoes are tender when pierced with a fork.
Add white vinegar to the skillet of potatoes. Cover and cook an additional minute, and remove from heat.
Add the sour cream. Spoon around so that each potato is covered. The paprika will turn the sour cream to a nice Rosy color. Serve while hot.
|Servings:||4 to 6|
|Time:||15 minutes minutes Preparation Time|
40 minutes Cooking Time
Source: This recipe comes from the June 1965 Better Homes and Gardens Magazine. As a new bride, I tried to prepare things that were easy to prepare, yet were just a bit different or "special."
By Barbara P. from East Tennessee
Source: My own recipe.
By Monica from Navarre, Florida
By Robin from Washington, IA
Thoroughly clean the potatoes with a vegetable brush and water.
Boil potatoes for 20 minutes or until tender.
Drain and cool potatoes for 20 minutes.
Cut potatoes into fourths and mix with olive oil, onions, and spices.
Refrigerate and serve.
Yield: 5 servings--Serving Size: 1 cup. Each serving provides:
Total fat: 6 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 12 mg