One of the best ways to use potatoes is to make this easy and beautiful salad. I usually prepare it when I have fish on the menu. It goes excellent with fish. Of course, it's also great to prepare it during your lent. Quantity of ingredients is optional, I never measure.

  • 1 kg potatoes
  • 3 heads of onions
  • apple vinegar (or wine vinegar)
  • edible oil
  • salt and pepper
  1. Cook potatoes in a large bowl, put enough water to cover the potatoes. Check with a fork if potatoes are ready after approximately 40 minutes. It's the best to boil potatoes unpeeled though many times I first peel them, then put to boil - to preserve more time.
  2. Chop boiled potatoes into circles.
  3. Add the previously chopped onions.
  4. Add plenty of vinegar. Add it first because it will easily be absorbed into potatoes when there's no oil applied yet. Then add oil, salt and pepper. Add fresh parsley if desired.