Red new potato salad with sautéed onions, shallots, and garlic
This recipe is a version of potato salad that's very different from the usual mayonnaise-laden fare. It's fragrant, delicious, and can be served hot, warm, or at room temperature.
Any little, red new potatoes can work.
2 pounds red new potatoes, boiled and quartered
1 large yellow onion, thinly sliced
1 large shallot, minced
2 cloves garlic, minced
1/4 cup minced fresh parsley
3 tablespoons olive oil
1/2 cup sherry vinegar
Salt and pepper to taste
Cover the potatoes with cold water in a large pot with a cover. Salt the water a little. Leaving the cover on, bring the water to a boil, reduce heat, and simmer until the potatoes are tender but not falling apart, about 15 to 20 minutes. (I never used to cover pans of water when waiting for it to boil. My son and I did a test using the same amount of water at the same temperature with the same heat covered and uncovered. The water came to a boil about 8 percent faster in the covered pot.)
Meanwhile, sauté the onions in the olive oil over medium-high heat until they are lightly browned. This takes a while. Add the shallots, garlic, and sauté for about a minute. Turn off the heat at this point.
Drain the potatoes when they are done. Have a cooking partner dry each one with a paper towel and hand them to you one at a time to quarter while they are hot. This step gives meaning to the aphorism.
Reheat the onions and garlic. Add the sherry vinegar to this mixture. Mix it up, then toss it with the hot potatoes and parsley in a large bowl. It's important to toss the salad while it is warm, as the potatoes soak up the flavors.
Salt and pepper to taste. You may never think the same way about potato salad again.