I have a bit of Irish running through my blood so genetically I love potatoes. Baked, gratin, mashed, fried, hash browned, and I will even admit it, Tater Tots.

Tonight we’re barbecuing with our friends and nothing goes better with ribs than a good potato salad (and corn bread and coleslaw, but Irish girl here is on potato duty.) My favorite is a non-mayonnaise-based recipe. Fortunately, it’s also the easiest and quickest since I dilly-dallied at Home Depot this afternoon and lost track of time. But hey, we have a new home and that big orange store sucks me in every weekend, what can I say?

Back to the salad. It contains vinegar, but I would not consider this a German potato salad because its ingredients are much simpler. Here’s all you need:

Red potatoes
Onions (white, yellow, red or scallions all work beautifully)
Parsley (or you could also use cilantro)
Olive oil
Vinegar (preferable cider or distilled white)
Salt and pepper to taste

Boil the potatoes whole in unsalted water until soft. Drain and chill under cool running water or allow to cool naturally. Give the potatoes a good rough chop. I usually cut them in half, then cut them again into about thirds, depending on their size. Add the chopped onion and parsley - quantity of each is entirely up to you. Give a soft stir, then drizzle in some olive oil to coat. Add the vinegar and sprinkle with salt and pepper. Stir softly to blend the vinegar and seasonings, and keep tasting until you have achieved the desired taste.

Now wasn’t that easy!