Marinated Purple Potatoes Recipe

• 2 pounds purple potatoes, skin on, quartered
• 1/2 cup extra virgin olive oil
• 1/2 cup finely diced red onion
• 4 cloves garlic, minced
• 3 tablespoons sherry vinegar
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons chopped parsley
• Chile caribe to taste (optional)
• 1/4 cup crumbled queso fresco or ricotta

1. Boil potatoes until tender, but firm, about 20 minutes.
2. Drain.
3. Warm the oil over medium heat and saute onion and garlic until softened, about 5 minutes.
4. Add the vinegar and pour mixture over the warm potatoes.
5. Toss with salt, pepper and parsley.
6. Add chile caribe, if using, and mix well.
7. Let stand at room temperature for 1 hour.
8. Sprinkle with cheese before serving.

purple potatoes, extra virgin olive oil, red onion, garlic, sherry vinegar, kosher salt, parsley, caribe, queso fresco

Taken from www.chowhound.com/recipes/marinated-purple-potatoes-10149 (may not work)