This recipe, from my good friend Sheila, is great for pot-lucks and BBQs since it tastes best at room temperature. Goes great with steak or chicken and strawberry spinach salad.
¾ C. olive oil
¼ C. lemon juice
1 ½ t. lemon zest
1 c. finely chopped onion or shallots
1/4 C. basil, chopped fine
1/4 C. cilantro, chopped fine
2 lbs. red potatoes
Blend first six ingredients. Pour over hot potatoes. Serve at room temperature.
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