Potato Salad

• 1 1/2 pounds waxy potatoes (Yellow Finn, Yukon Gold, or red creamers)
• 2 eggs, at room temperature
• 1 tablespoon wine, cider, or rice wine vinegar
• Salt
• Fresh-ground black pepper
• 1/2 red onion, cut into small dice or very thinly sliced
• 1/4 cup extra-virgin olive oil
• 1 tablespoon chopped chives
• 1 tablespoon chopped parsley

1. Cook in salted boiling water until tender (there should be very little or no resistance when poked with a small sharp knife): 1 1/2 pounds waxy potatoes (Yellow Finn, Yukon Gold, or red creamers).
2. Drain, cool, peel, and cut into bite-size pieces.
3. Place in a mixing bowl.
4. Cook in simmering water for 9 minutes: 2 eggs, at room temperature.
5. Cool in cold water and peel.
6. Mix together: 1 tablespoon wine, cider, or rice wine vinegar, Salt, Fresh-ground black pepper.
7. Pour over the potatoes, stir gently, and let sit for 7 minutes or so to allow the potatoes to absorb the vinegar.
8. Add: 1/2 red onion, cut into small dice or, very thinly sliced, 1/4 cup extra-virgin olive oil.
9. Mix carefully.
10. Taste for salt and vinegar, and add more as needed.
11. Chop the eggs and gently stir into the potatoes with: 1 tablespoon chopped chives, 1 tablespoon chopped parsley.
12. Use 1/3 cup homemade mayonnaise (see page 46) instead of the olive oil.
13. Substitute 1/4 cup creme fraiche for the olive oil.
14. Stir in 2 tablespoons soaked, drained, and chopped capers.
15. Peel, cut, and dress the potatoes with salt and vinegar while still hot.
16. Saute 2 or 3 pieces of bacon cut into small pieces.
17. Substitute 1 tablespoon bacon fat for 1 tablespoon of the olive oil.
18. Pour the fat over the potatoes with the herbs and bacon and serve warm.
19. Omit the eggs or serve as a garnish on top.

potatoes, eggs, wine, salt, freshground black pepper, red onion, extravirgin olive oil, chives, parsley

Taken from www.epicurious.com/recipes/food/views/potato-salad-387137 (may not work)