Baby Red Potato Salad

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 20 min
  • Yield: 10 servings
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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 chopped fresh flat-leaf parsley

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. 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.
  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.

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