Created by ForeverMama on January 4, 2015
Step 1: In a medium sauce pan, place potatoes (with skins left on) and cover with cold water over high heat. Bring to a boil and cook for 15 minutes or until they are tender when pierced with a fork.
Step 2: Once they are done, drain water and slice each potato in half.
Step 3: Leaving the potatoes in sauce pan, add sea salt and black pepper to taste. Sprinkle with garlic and thin slices of onion over all. With wooden spoon, lift and turn gently, being careful not to moosh potatoes. Sprinkle with extra virgin olive oil and red wine vinegar evenly over all. Serve hot.
Step 4: NOTE: Another fantastic potato to use in this recipe is a Japanese purple sweet potato (I've placed a picture for reference). They impart a beautiful taste in this recipe. Boil them with skins on until just tender, being careful not to over-boil. Once slightly cooled, peel off skin and cut into 1 - 2" pieces. Proceed as written above. Sometimes I mix the 2 types of potatoes and it comes out fabulous.