Sonoma Modern American July Fourth Potato Salad Serves 6
1 ½ # local potatoes 2 T olive oil 2 green peppers cut in strips 1 large onion sliced 3 cloves garlic sliced or chopped 3 T olive oil 1 tsp toasted and ground cumin 1 tsp toasted and ground coriander 2 tsp smoked paprika 1 cup chopped heirloom tomatoes 1 cup cooked green beans and or wax beans 1 cup vegetable stock 3 T extra virgin olive oil salt and pepper 1 T chopped parsley 1 T chopped rosemary Wash potatoes well. Toss with oil, salt and pepper. Roast in oven until tender. Let cool. If larger cut in ½ or ¼ ‘s. Brown potatoes in a pan with some olive oil. Reserve. Cook onions, peppers and garlic in oil until soft. Add spices and stir. Add tomatoes and cook 5 minutes. Add stock and cook 5 minutes. Season. Add potatoes and extra virgin and cook till sauce is thickened. Add chopped herbs. Serve on a platter warm or room temperature. Enjoy!!!!!