Natural foods and cooking expert Kerry Dunnington has just released Tasting the Seasons, a unique and carefully designed, cookbook which focuses specifically on how to identify, select, and prepare foods using ecologically sound principles. Dunnington is a Baltimore food columnist, culinary consultant and caterer who specializes in making eco-friendly and healthy? food that is fun to prepare, enjoyable to eat, and entertaining to share. The cookbook is available for purchase NOW and here is a sample recipe for you to enjoy.
Notes from Author: My mother has been serving this potato dish since she and my father first ate it at a picnic with friends in the summer of 1945. The picnic was in honor of their return from the war. It was a potluck event, and one of the women brought this potato dish, announcing it wasn?t at all like traditional potato salad because it only had a tablespoon of mayonnaise. (Mayonnaise was being rationed at the time.) Everyone loved it and no one missed the traditional potato salad laden with mayonnaise.
Marinated Potatoes Recipe
1/2 cup canola oil
1/4 cup seasoned rice vinegar
1 teaspoon celery seed
1 teaspoon salt
3/4 teaspoon black pepper
6 medium potatoes, unpeeled (peel if you prefer), quartered
1 1/2 cups quartered and thinly sliced onion
1 tablespoon mayonnaise
In a 1-cup jar with a tight-fitting lid, combine oil, vinegar, celery seed, salt and pepper. Shake contents until well combined. Allow marinade to stand at room temperature for several hours. Cook potatoes in boiling, salted water for about 15 minutes or until tender. Allow the potatoes to cool. When cool enough to handle, thinly slice. In the dish you will be serving the potato salad, layer the potatoes and the onions alternately. Shake marinade and pour evenly over the potatoes and onions. Cover and refrigerate for several hours or overnight. Just before serving, toss the potatoes with the mayonnaise. Season with additional salt if necessary.
Disclosure: The recipe and photo are courtesy of Tasting the Seasons cookbook which is available NOW for purchase.
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This sounds delicious! I could eat potatoes a few times a day.
This cookbook sounds like one I would like to peruse. My only problem is that my husband can react to vinegar, although ketchup doe not bother him.
I’ve been seeing reviews for this cookbook, and it looks like a good one. So does this recipe! Thanks for sharing it. I think it would be good even now, in the depths of winter.
This one looks good. I’ll be pinning this recipe!
This looks very interesting. I’ll be trying this soon.
That looks very good. I have all the ingredients so I’ll make it soon.
Looks like a recipe we need to try after the holidays…
This looks like a nice hearty dish. I would like to make this and add some spinach or broccoli to it. Thank you for sharing this recipe.
I have never heard of this recipe before and I have got to try this. I love the potato way too much lol.