These were created by my mum in her culinary arts class in high school in 1975 using lemon. I wanted to make these since I adore lemon, but when I realized I didn’t have any, I substituted grapefruit instead. They came out fantastic! They might taste excellent if cooked with oranges as well, I bet. Granulated sugar gives the glaze a different texture from your typical frosted cookie and adds a beautiful finish. Yummy!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 medium Yukon Gold potatoes, unpeeled
- ¼ medium red onion, thinly sliced
- 3 tablespoons sliced pitted Kalamata olives
- 3 tablespoons red wine vinegar
- 2 tablespoons chopped fresh parsley
- 1 ½ tablespoons olive oil
- 1 teaspoon chopped fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon white sugar
Instructions
- Slice potatoes 1/4 inch thick and place in a large saucepan. Add salted water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium and simmer potatoes until tender, 6 to 8 minutes; do not overcook. Drain and transfer to a bowl.
- Add red onion, and Kalamata olives to the warm potatoes; toss gently.
- Whisk vinegar, parsley, olive oil, thyme, salt, pepper, and sugar together in a small bowl. Pour dressing over potato mixture, tossing gently. Serve warm or at room temperature.
- You may substitute 1/4 teaspoon dried thyme for the fresh.