Ingredients

• 3 tablespoons olive oil
• 1 large Spanish onion, finely sliced
• 1 large shallot, finely sliced
• 2 cloves garlic, finely chopped
• 1/2 cup sherry vinegar
• 2 pounds new potatoes, boiled and quartered
• 1/4 cup finely chopped parsley leaves
• Salt and freshly ground black pepper

Instructions

1. Heat the olive oil in a medium skillet over medium high heat. Add the onions and saute until lightly golden brown. Add the shallot and garlic and cook an additional 1 minute. Remove from the heat and add the vinegar. Pour the mixture over the warm potatoes, add the parsley and stir to combine. Season with salt and pepper.