Salt and Vinegar Potatoes Boiled baby potatoes tossed in butter with salt, vinegar, crushed black peppercorns and spring onions. This recipe is from FoodFood TV channel By Sanjeev Kapoor 21 Jan 2016 in Recipes Veg New Update Main Ingredients Baby potatoes, Spring onions with greens Cuisine Indo-Chinese Course Main Course Vegetarian Prep Time 0-5 minutes Cook time 16-20 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Veg Ingredients 20-22 baby potatoes 4 spring onions with greens Sea Salt to taste Salt to taste 2 tablespoons + 3 teaspoons vinegar 1 tablespoon butter Crushed black peppercorns to taste Method Halve the potatoes with skin. Heat sufficient water in a deep non-stick pan, add halved potatoes, sea salt and 2 tbsps vinegar. Cover and boil till the potatoes are soft. Drain and set aside. Roughly chop spring onions and greens separately. Heat butter in another non-stick pan. Add spring onion bulbs and boiled potatoes and mix well. Add sea salt, salt and crushed peppercorns, mix, cover and cook on high heat till potatoes are light brown. Add spring onion greens and 2 tsps vinegar, mix well and cook for 2 minutes. Add 1 tsp vinegar, mix well and cook for 1 minute. Transfer into a serving bowl and serve hot. Nutrition Info Calories 556 Carbohydrates 103 Protein 8.2 Fat 12.6 #Baby potatoes #Butter #Crushed black peppercorns #Salt #Spring onions with greens #Vinegar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article