Mediterranean Potato Salad

1 small red onion, finely chopped
3/4 cup white wine vinegar 
2 pounds waxy potatoes, such as Yukon Gold or baby red
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
1/3 cup chopped fresh flat-leaf parsley
Pinch of red pepper flakes
Salt and freshly ground black pepper
1 pint cherry tomatoes, halved (quartered if very large)
2 tablespoons capers

Mix chopped onion and vinegar in a small bowl.  Add water as needed to just cover the onions.  Let stand for about an hour.

Place the potatoes in a saucepan of salted water and bring to a boil.  Reduce the heat to a simmer and cook until just tender, 15 to 20 minutes, depending on size.

While the potatoes are cooking, prepare the dressing: In a small bowl, combine the lemon juice, mustard, and olive oil.  Whisk to blend.  Add the the parsley and the red pepper flakes, and season with salt and pepper to taste.

Drain and dry the potatoes.  While they are still hot (and leaving the skins on), cut them into eighths, quarters, or halves, depending on their size (you want a chunk approximately 1-inch wide).  Place them in a large bowl.  Add the dressing to the bowl, along with the tomatoes and capers.  Drain the vinegar and water from the chopped onions, and add the onions to the bowl.  Stir gently to combine, and serve.

Serves 6 to 8.


From Hudson Valley Mediterranean by Laura Pensiero, with a few changes