Ingredients

• 1 1/2 lbs fingerling potatoes
• 3 tablespoons olive oil
• 1 medium red onion, diced
• 3 tablespoons apple cider vinegar
• 2 tablespoons capers, rinsed and drained
• 2 teaspoons Dijon mustard
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon kosher salt
• 1/2 cup chopped parsley
• 1/4 cup chopped chives

Instructions

1. Steam the potatoes for 20 minutes, or until you can easily pierce them with a paring knife.

2. While potatoes are steaming, heat the olive oil in a medium (10”) skillet over medium heat. Add the red onion, and sautee until onions are softened but not browned, about 10 minutes.

3. Turn off the heat under the skillet and add the vinegar, capers, mustard, pepper, and salt. Set aside.

4. While they are still hot, slice the potatoes into 1/4” rounds.

5. Add the potatoes, parsley, and chives to the skillet, and stir gently until all potatoes are coated evenly. Serve warm or at room temperature.