Description

Ingredients

• 🥔 Waxy potatoes, peeled & cut 2 cm: 800 g (5–6 cups / 1.76 lb) Original: 🥔 Waxy potatoes, peeled & cut 2 cm: 800 g (5–6 cups / 1.76 lb)
• 🧅 Red onion, very thin slices: 80 g (½ cup / 2.8 oz) Original: 🧅 Red onion, very thin slices: 80 g (½ cup / 2.8 oz)
• 🌿 Flat-leaf parsley, chopped: 10 g (¼ cup / 0.35 oz) Original: 🌿 Flat-leaf parsley, chopped: 10 g (¼ cup / 0.35 oz)
• 🫒 Extra-virgin olive oil: 45 ml (3 tbsp / 1.5 fl oz) Original: 🫒 Extra-virgin olive oil: 45 ml (3 tbsp / 1.5 fl oz)
• 🍎 Apple cider or wine vinegar: 30 ml (2 tbsp / 1 fl oz) Original: 🍎 Apple cider or wine vinegar: 30 ml (2 tbsp / 1 fl oz)
• 💧 Potato cooking water (starchy): 60 ml (¼ cup / 2 fl oz) Original: 💧 Potato cooking water (starchy): 60 ml (¼ cup / 2 fl oz)
• 🧂 Salt: to taste (≈9 g / 1½ tsp) Original: 🧂 Salt: to taste (≈9 g / 1½ tsp)
• ⚫ Freshly ground black pepper: 1 g (½ tsp / 0.04 oz) Original: ⚫ Freshly ground black pepper: 1 g (½ tsp / 0.04 oz)
• 🧄 Garlic, very finely minced (optional): 1 small clove (3 g / 0.1 oz) Original: 🧄 Garlic, very finely minced (optional): 1 small clove (3 g / 0.1 oz)
• 🌶️ Capers or sliced cornichons (optional): 1 tbsp (9 g / 0.32 oz) Original: 🌶️ Capers or sliced cornichons (optional): 1 tbsp (9 g / 0.32 oz)

Preparation

• Boil: Cover 🥔 potatoes with cold salted water; simmer 15–18 min until just tender. Reserve ¼ cup 💧 cooking water; drain.
• Soften onion: Toss 🧅 onion with a pinch of 🧂 and half the 🍎 vinegar; rest 5 min to mellow.
• Dress warm: Return potatoes to the hot pot. Add 🫒 oil, remaining 🍎 vinegar, 💧 cooking water, 🧂 salt, ⚫ pepper, and 🧄 garlic (if using). Fold gently.
• Finish: Add 🌿 parsley and 🌶 capers/pickles (if using). Taste; adjust salt/vinegar. Serve slightly warm or room-temp.

Total Time

Nutritional Value

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