Title: Tomato Marinated Potatoes
Categories: Potato Marinade Side dish
Yield: 6 Servings
| 1 1/2 | lb | Red skin potatoes, |
| | | Quartered |
| 4 | c | Water |
| 1 | c | White wine vinegar |
| 1 | tb | Salt |
| MARINADE |
| 1 1/2 | c | Finely chopped tomatoes |
| 1/2 | c | Finely chopped onions |
| 2 | tb | Dijon mustard |
| 2 | tb | Chopped thyme |
| 1 | tb | Chopped garlic |
| 1/2 | c | Olive oil |
| 2 | tb | White wine vinegar |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
Place the potatoes in a medium pot with the water, vinegar, and salt. Bring
to a boil, and simmer until they are tender. (The vinegar adds flavor as
well as helps the potatoes to keep their shape even after they are tender.)
When the potatoes are tender, drain and allow to cool for 10 minutes.
Meanwhile, in a medium bowl combine the tomatoes, onions, mustard, thyme,
garlic, olive oil, vinegar, salt, and pepper. Mix well. Pour into a zip
lock baggie. Place the still warm potatoes into the bag and coat. Allow the
potatoes to sit until they are room temperature, seal the bag and into the
cooler they go. The potatoes will absorb more flavor if they are still warm
when added to the marinade.