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Adapted from Martha Stewart Living, June, 2009. Cooked in 2 cups of vinegar, the potatoes taste very tangy (which some people love). For a milder version, try one cup white or malt vinegar and one cup water.
*serves 4-
1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness*
2 cups white or malt vinegar
Extra virgin olive oil
Kosher Salt
Pepper
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 DolloffEliseo
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