July 24, 2006


(from Lydia)

1 lb small yellow potatoes
1/4 medium sweet onion, thinly sliced
1/2 cup red wine vinegar, divided
Salt and black pepper
4 tbs olive oil
1 1/2 tbs coarse-ground mustard
1 head of Royal Rose radicchio, cored and chopped
1/4 cup chopped parsley

Simmer potatoes covered in water until tender, about 15 minutes; drain, cut in halves or quarters and place in large bowl with onion. In small bowl whisk together 1/4 cup vinegar, oil, mustard and salt and pepper to taste; pour over potatoes and toss. Fold in radicchio and remaining vinegar, to taste. Season with salt and pepper, fold in parsley. Serve immediately, or cover and chill up to 6 hours. (from http://www.radicchio.com)

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