The Best Potato Salad

• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 1/2 pounds baby Yukon Gold potatoes, scrubbed and halved
• 3/4 pound cipollini onions, peeled (drop in boiling water for 1-2 minutes to make this easier)
• 1/8 teaspoon red-pepper flakes
• 1 cup homemade or store-bought low-sodium chicken stock
• Coarse salt and freshly ground pepper
• 1 tablespoon plus 1 teaspoon white-wine vinegar
• 1/2 cup picholine olives, pitted (2 1/2 ounces)
• 1 small fennel bulb, very thinly sliced (use a mandoline)
• 1/2 cup fresh flat-leaf parsley
• 1 ounce Parmesan cheese, shaved (1 cup)

1. Heat a medium skillet over medium-low heat with oil. Add garlic, and slowly saute for 8 - 10 minutes, stirring frequently. Turn heat to medium-high and add potatoes, onions, and red-pepper flakes. Cook until onions are golden, about 7 minutes.
2. Add stock, and season with salt and pepper. Bring to a simmer, cover, and cook until potatoes and onions are tender, about 10 minutes. Remove potatoes and onions with a slotted spoon. Reserve 1/2 cup cooking liquid.
3. Combine reserved liquid, vinegar, 1/2 teaspoon salt, and pepper. Pour over warm potatoes and onions. You must do this while the potatoes are still warm to ensure maximum flavor. Stir in olives, and let cool completely.
4. Add fennel and parsley, and combine. Season with salt and pepper. Top with Parmesan.

extravirgin olive oil, garlic, baby yukon gold potatoes, onions, redpepper, chicken, salt, whitewine vinegar, picholine olives, fennel, parsley, parmesan cheese

Taken from food52.com/recipes/71865-the-best-potato-salad (may not work)