Zinnias from my garden in a pitcher my daughter's bought for me in Croatia.
4 boiling pototoes---peel and slice 1/4 inch thick. Boil in salted water
until tender. Drain and add to the following mixture. Toss.
1 Tablespoon white wine vinegar
3 Tablespoons olive oil, either light or extra virgin
1 or 2 cloves of garlic, minced
Salt and pepper
1 Tablespoon fresh chopped Italian parsley (If I don't have the fresh
parsley, I use dried parsley or dill.)
If you have leftovers, make some pototoes salad with it! I rarely have any left, even if I double the recipe.