from Molly Beverly
4 generous servings
3 Tablespoons white wine vinegar
1 Tablespoon lemon juice
Grated rind of 1 lemon
2 Tablespoons finely minced fresh oregano
OR 2 teaspoons dried Mexican oregano (in the cellophane packages with Mexican spices)
2 Tablespoons drained capers
1 Tablespoon kosher salt
1 1/2 teaspoons black pepper
3/4 cup extra virgin olive oil
2 large white onions, sliced into 1/4-inch rounds
1 1/2 pounds small red potatoes (For the last catering job I modified this to 1 onion and 2 pounds potatoes)
3 Tablespoons minced parsley mixed with 1/2 Tablespoon grated lemon rind, for garnish
In a large bowl combine vinegar, lemon juice and rind, oregano, capers, salt and pepper. Whisk in olive oil. Add onion slices and mix well.
Bring a large pot of salted water to a boil. Add potatoes and boil until just tender.
Drain. Rinse in cool water, and while still warm, slice 1/4 inch thick. Add to dressing and toss gently to coat with dressing. Cool to room temperature.
Garnish with parsley and lemon rind.