Marinated Potatoes and Fennel Recipe

• 2 pounds assorted heirloom potatoes, such as Yellow Finn, Rose Finn, Yukon Gold, or Red Bliss
• 2 cups thinly sliced sweet onion, such as Vidalia
• 1 bunch celery, trimmed, strings removed, and thinly sliced
• 2 fennel bulbs, stalks removed, halved lengthwise, and thinly sliced
• 1/2 cup red wine vinegar
• 1 cup extra-virgin olive oil
• 1/4 cup finely chopped fresh Italian parsley leaves

1. Place potatoes in a large saucepan, cover with cold, heavily salted water, and bring to a boil over high heat.
2. Reduce heat to medium low, and simmer until potatoes are just tender.
3. Drain and let potatoes cool.
4. When potatoes are cool enough to handle, slice into 1/8-inch rounds.
5. Combine with onion, celery, and fennel in a large mixing bowl.
6. In a small bowl, whisk together vinegar and oil, and season well with salt and freshly ground black pepper.
7. Pour over potato mixture, add parsley, and toss to coat.
8. Taste and season with additional salt and pepper as needed.

potatoes, sweet onion, celery, fennel bulbs, red wine vinegar, extravirgin olive oil, fresh italian parsley

Taken from www.chowhound.com/recipes/marinated-potatoes-and-fennel-10367 (may not work)