August 20, 2009
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!
