- 6 large potatoes, boiled unpeeled
- 1 medium onion, cut in half then sliced very thin
- ⅓ cup extra virgin olive oil (80 ml)
- ¼ cup red wine vinegar (60 ml)
- 2 teaspoon sea salt (10 g)
- 1 teaspoon freshly cracked pepper (10 g)
- 2 tablespoons fresh parsley, chopped (30 g)
- Place potatoes in a pot filled with enough amounts of water and cover. Bring to a boil until tender, for about 20 minutes. Drain well.
- Peel boiled potatoes while they are still warm and cut into large, bite-sized cubes.
- In large mixing bowl, toss potatoes while they are still warm together with remaining ingredients.
- Serve either warm or cold.