Recipe courtesy of Martha Stewart
Total:
1 hr 10 min
Active:
20 min
Yield:
10 servings
Level:
Easy

Ingredients

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. Bring to a boil, and 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.

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