Baby Red Potato Salad

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#101858

serves/makes:

ready in:
30-60 minutes

ingredients

4 Vidalia onions, thinly sliced
2 cups coarse salt
3 cups apple cider vinegar
3 pounds red new potatoes
2 tablespoons extra-virgin olive oil
2 tablespoons fresh flat-leaf parsley

directions

Layer the onions and salt in a bowl. Pour over the vinegar. Set aside for 30 minutes to draw out the bitter juices.

Meanwhile, place the potatoes in a pot of cold salted water. Cook until fork-tender, 15 to 20 minutes. Drain and cut potatoes in half.

Cut each half into 1/4-inch slices to form half-moons. Place the still-warm cut potatoes in a medium-size bowl.

Drain the onions from the vinegar, reserving a little vinegar as dressing. Stir in olive oil and flat-leaf parsley.