Flourless Chocolate Cake with Whipped Cream and RaspberriesDiet, Schmiet. Some foods are worth breaking New Year's Resolutions - and this cake definitely fits the bill. Delicious, decadent, and drop-dead gorgeous, this cake is one of my favorite go-to recipes whenever I need the perfect finale for a celebratory meal.
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Light Potato Salad
Yellow onion is used in this recipe. Although it goes against tradition, I have used Red or Spanish onion.
4 potatoes, sliced and peeled
1 onion, sliced
2 tablespoons white vinegar
2 tablespoons olive oil
Salt to taste
1. In a medium pot, add potatoes. Fill pot with water covering potatoes. Add a pinch of salt. Let boil and then simmer for 20 minutes until tender. Drain using a colander.
2. In a large bowl, place the potatoes. Add onions, mix well with a wooden spoon.
3. In a small bowl, add vinegar, oil and salt. Whisk until smooth. Pour mixture in the potato bowl. Toss until coated.
Makes 4 servings.
Preparation time: 5 minutes
Cooking time: 20 minutes
Cooling time: 5 minutes
Total time: 30 minutes
About the Author
Lily Elric was brought up in Canada by Croatian parents, and has lived in Victoria, BC Canada for all of her life. She has visited Croatia, and has learned about Croatian cuisine through her parents and her Croatian husband.
She is the author of two cookbooks, Very Vegetarian-Thrifty Appetizers, Main Meals and Desserts in Minutes! and Stir Crazy-20 Stirring Recipes for Kids!.
You can reach Lily via e-mail at lily.erlic@shaw.ca.
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