New Potato and Pickled Onion

Recipe will make 6 sandwiches

Pull these straight out of the garden, boil them, and pile them onto rye bread slathered with butter.

  • 1 pound new potatoes
  • 1 red onion, thinly sliced
  • ½ cup white wine vinegar
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ½ teaspoon fennel seed
  • 6 slices of rye bread
  • Butter to taste
  • Arugula to taste
  • Dill to taste

Boil new potatoes 10–15 minutes, or until tender. Drain and cool. Pour boiling water over onion, then place in jar with vinegar, honey, salt, and fennel. Refrigerate for 30 minutes. Serve with buttered bread, arugula, sliced potatoes, onions, and dill.