1 ½poundsof small boiling potatoes, washed and quartered
1shallot or ½ 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
½teaspoonof ground cumin
½teaspoonof 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.
The trick here is to toss the hot potatoes with the shallot (or onion) and parsley – the heat from the potatoes tempers the shallot’s bite and opens up the parsley’s flavor – and then add the oil and vinegar while everything’s still steaming so the potatoes absorb the oil and vinegar as they cool.