1 1/2poundssmall potatoes, scrubbed but not peeled, halved or larger thin-skinned potatoes, cubed 1-inch1/2 cup extra virgin olive oil4 tablespoons red wine vinegarSalt and freshly ground black pepper, to taste1 small sweet white onion, finely minced1/2 cup fresh parsley, chopped1/2 cup fresh chives, chopped
Boil the potatoes until fork tender. Drain. Add the potatoes into a large bowl.
While still hot, add the vinegar, oil salt and pepper and toss to coat.Set aside and allow the potatoes to absorb the liquid.
Next add the onions, parsley and chives and again toss to combine.