Potato Salad With Pepperoncini And Red Onions
|Small red potatoes||3 Pound, scrubbed|
|Diced red onion||1 Cup (16 tbs)|
|Peperoncini||12 , stemmed, seeded and coarsely chopped|
|Chopped fresh parsley||2 Tablespoon|
|Olive oil||3⁄4 Cup (12 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
1. Bring potatoes to a boil in a large pot of boiling water. Cover, reduce heat to medium, and cook 20 to 30 minutes, or until tender; drain. Cut into 1-inch pieces, if needed. Place in large bowl along with onions, peperoncini, and parsley. Do not mix at this point.
2. In a small bowl, combine olive oil, vinegar, salt, and pepper. Beat with a fork to blend. Toss potatoes gently with dressing. Season with additional salt, if needed. Chill.