8 potatoes, peeled
175 ml dry white wine 3/4 cup
75 ml olive oil 1/3 cup
75 ml lemon juice 1/3 cup
freshly ground pepper
1 large onion, thinly sliced
lettuce leaves to serve
3 hard boiled eggs, sliced to garnish
chopped fresh parsley to garnish
Cook potatoes in large pan of boiling water until just tender; drain. Cut into slices. Whisk wine, oil, lemon juice and pepper to taste in a small bowl until well combined. Put a layer of warm potato slices into a mixing bowl, spoon some of the dressing over, top with some onion slices.
Continue layering until all potatoes, onion and dressing are used. Cover, leave at room temperature for 1 hour. Just before serving; line a salad bowl with lettuce leaves, spoon in the potato mixture. Garnish with hard boiled eggs and parsley.
Serves 4