1 1/2poundsof small boiling potatoes, washed and quartered
1shallot or 1/2 red onion, minced
handful of Italian flat-leaf parsley, chopped
2Tablespoonsof extra-virgin olive oil
2Tablespoonsof cider vinegar or red wine vinegar
1teaspoonof pimentón (Spanish smoked paprika) or paprika
1/2teaspoonof ground cumin
1/2teaspoonof 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.
Put the shallot and parsley in a medium bowl. Drain the potatoes, and, while they're still hot, add them to the bowl with the shallot and parsley, and give it all a toss. Add the remaining ingredients, toss well, and let sit at room temperature for at least 10 minutes, until the potatoes have absorbed all the oil and vinegar. Serve warm or at room temperature.