-1 1/2 lbs of small boiling potatoes, washed and quartered – 1 shallot or 1/2 red onion, minced – handful of Italian flat-leaf parsley, chopped – 2 tbsp of extra-virgin olive oil – 2 tbsp of cider or red wine vinegar – 1 tsp of pimentón or paprika – 1/2 tsp of ground cumin – 1/2 tsp of ground coriander – kosher salt and black pepper, to taste
Put the quartered potatoes in a decent-sized pot and add cold water to cover, and around 2 teaspoons of salt. Place over high heat, cover, and bring to a boil. Uncover, and boil until the potatoes are tender, around 10-15 minutes.