 | Baby Red Potato Salad
4 Vidalia onions, thinly sliced
2 cups coarse salt
3 cups apple-cider vinegar
| 3 lbs red new potatoes
2 Tbs extra-virgin olive oil
2 Tbs flat-leaf parsley
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Directions
1 Layer the onions and salt in a bowl. Pour over the
vinegar. Set aside for 30 minutes to draw out the bitter juices.
2 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.
3 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.
4 Serves 10.
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