Turkish Potato Salad
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Dry sherry||1 Teaspoon|
|Sliced red onions||1 1⁄2 Cup (24 tbs)|
|Dill mint dressing||1 Tablespoon|
|Sliced black olives||1⁄2 Cup (8 tbs)|
In covered saucepan, cook potatoes in 2 inches boiling water until just tender, 20 to 25 minutes.
Drain and cool.
Peel and cut potatoes into 1/4-inch-thick slices.
In large bowl, toss potato slices with vinegar and sherry.
Add onions; toss.
Add Dill-Mint Dressing; toss gently to coat.
Sprinkle olives on top; garnish with dill sprigs.