3-4spring onions,diced (white and light green parts) (or 2 small sweet white onions, 125 g)
Sea salt and freshly ground black pepper,to taste
150gcherry tomatoes,quartered
2tablespoonsfinely chopped flat-leaf parsley,plus more to garnish
Method
Place the potatoes in a large pot, and cover with generously-salted cold water. Bring to a boil, then reduce heat slightly and cook until the potatoes are easily pierced with a knife, 15- 20 minutes (depending on size).
Drain and while still warm, use a paring knife to peel away the potato skins; discard. Cut the potatoes into slices or quarters, and transfer to a large serving bowl.
Add the vinegar, olive oil and onion to the potatoes, season with salt and pepper and toss gently until well combined. Add the tomatoes and parsley and toss again to incorporate. Taste and adjust the seasoning, as desired.
Serve warm or at room temperature. Enjoy!
Notes
It is important to dress the potatoes when they are still warm so that the potatoes can absorb the flavours from the dressing.
Sherry vinegar is a has a unique and complex taste that is delicately sweet and nutty. It's made from the Spanish fortified wine (sherry), and has a slightly softer acidic bite to it than red or white wine vinegar. If you don't have it on hand, I find that unseasoned Japanese rice vinegar is the best subsitute. Alternatively, if you are a big of apple cider vinegar, try using that (starting with 2-3 tablespoons and then adjusting to taste).
To remove some of the bitterness from the oonions you can soak them in vinegar or water. In a small bowl, combine the diced onion and the sherry vinegar; set aside for 15 minutes before adding to the salad. Alternatively, you can also do this by soaking them in a small bowl of cold water and then drain the onion and pat dry with a paper towel before adding to the potato salad.