Warm Fingerling Potato Salad

1 1/2 lbs. fingerling potatoes
3 Tbsp. olive oil
1 medium red onion, diced
3 Tbsp. apple cider vinegar
2 Tbsp. capers, rinsed and drained
2 tsp. Dijon mustard
1/2 tsp. ground black pepper
1/4 tsp. kosher salt
1/2 C. chopped parsley
1/4 C. chopped chives


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

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

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

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

Add the potatoes, parsley, and chives to the skillet, and stir gently until all potatoes are coated evenly. Serve warm or at room temperature.
(Serves 6)