You’ll love this!

9 medium red skin potatoes

1/4 cup apple cider vinegar-more to taste

1/4 cup veg. oil–I use grapeseed or safflower-more to taste

1/4 cup finely chopped yellow or Vidalia onion

2TB. fresh parsley chopped

1 1/2 cup chopped dill pickles–cut into bite size chunk

Splash of (1-2 TB.) pickle juice

salt and pepper to taste

▪   Boil potatoes–until fork tender.

▪   Using fork and knife–peel potatoes when warm (not hot).

▪   Chop potatoes with knife–bite size chunks.

▪   Drizzle with apple cider vinegar.

▪   Toss in the rest of ingredients–fold gently.

We serve at room temperature. (My grandmother left the salad out on the counter to marinate all day)  Be sure to refrigerate leftovers.