Serves 4 people

12 small red potatoes

2 cloves minced garlic

1 diced red onion

1/4 cup red wine vinegar

1/4 cup extra virgin olive oil

salt and pepper to taste

3 tbs Italian parsley

Bring a pot of cold water with the potatoes to a boil and then turn off and cover for 3 to 4 minutes.

The potatoes are ready when you can slide a toothpick through them without force.

Drain, cool and set aside.

In a mixing bowl, combine all ingredients and wisk well.

Cut potatoes into quarters (skin on), add to mixture and mix well.

Refrigerate for a few hours and ready to serve.

Great with grilled meats and grilled vegetables!