Spanish Potato Salad!

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Porco Churrasco
(Spanish style mixed grill)

Spanish potato salad

2 lbs redskin potatoes (steamed until for tender and cut in half)
1 red bell pepper (diced)
1 red onion (diced)
1 tablespoon mint (torn)
1 tablespoon flat parsley (torn)
1/2 cup EVOO
1/2 cup red wine vinegar
1 tablespoon capers with brine
salt and pepper to taste

In a bowl, mix all ingredients.  Season with salt and pepper to taste.  Start slow while adding your salt and peppers.  This recipe is best if made about an hour before or more before eating so flavors can marry.  Will last up to four days in your refrigerator!

Use a side dish to grilled and roasted meats! great warm, or room temperature!

Porco Lounge
He’s already won “Chopped” on the Food Network, now Chef Adam Bostwick joins us to make something from his new Restaurant Porco!
2527 W 25th St,
Cleveland, OH 44113

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