Vinaigrette Mini Potatoes

Whenever i see those tiny little potatoes, i think of this salad. And the best thing about it, it will keep in the refrigerator for a couple weeks, only tasting better as the days passes.
Great for a light dinner or a happy hour appetizer served with toothpicks.

Ingredients:
3 cups very small potatoes
1 cup olive oil
1/2 cup white vinegar + 2 tablespoons
1 small onion, chopped
1 cup parsley, chopped
1 tablespoon red crushed pepper
salt and pepper to taste

Wash potatoes well and boil in salted water with 2 tablespoons of vinegar until soft, but not falling apart. Start checking 10 minutes after boiling. In a mixing bowl whisk together all ingredients. Add potatoes and toss. Place in a container with a lid and refrigerate. Stir potatoes every few hours or so and serve after 24 hours marinating.