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Add a photoServings: 10
Ingredients
- 4 x Vidalia onions thinly sliced
- 2 c. coarse salt
- 3 c. apple-cider vinegar
- 3 lb red new potatoes
- 2 Tbsp. extra-virgin extra virgin olive oil
- 2 Tbsp. flat-leaf parsley
Directions
- Layer the onions and salt in a bowl. Pour over the vinegar. Set aside for 30 min to draw out the bitter juices.
- Meanwhile, place the potatoes in a pot of cool salted water. Cook till fork-tender, 15 to 20 min. Drain and cut potatoes in half. Cut each half into 1/4-inch slices to create half-moons.
- Place the still-hot cut potatoes in a medium-size bowl. Drain the onions from the vinegar, reserving a little vinegar as dressing. Stir in extra virgin olive oil and flat-leaf parsley.
- Serves 10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 380g | |
| Recipe makes 10 servings | |
| Calories 170 | |
| Calories from Fat 26 | 15% |
| Total Fat 2.99g | 4% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22656mg | 944% |
| Potassium 813mg | 23% |
| Total Carbs 30.75g | 8% |
| Dietary Fiber 3.3g | 11% |
| Sugars 7.24g | 5% |
| Protein 3.48g | 6% |
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