Ingredients

• 4 Vidalia onions, thinly sliced
• 2 cups coarse salt
• 3 cups apple cider vinegar
• 3 pounds red new potatoes
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh flat-leaf parsley

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Instructions

1. Layer the onions and salt in a bowl. Pour over the vinegar. Set aside for 30 minutes to draw out the bitter juices.
2. Meanwhile, place the potatoes in a pot of cold salted water. Bring to a boil, and cook until fork tender, 15 to 20 minutes. Drain, and cut potatoes in half. Cut each half into 1/4-inch slices to form half-moons.
3. Place the still-warm cut potatoes in a medium size bowl. Drain the onions from the vinegar, reserving a little vinegar as dressing. Stir in olive oil and flat-leaf parsley.