Colorful potato salad

Ingredients for 2 servings:

• 600 g potatoes, red, blue, yellow
• 1 m.-sized onion(s)
• 4 tbsp vinegar (fruit vinegar)
• 100 ml water, boiling hot
• pepper
• herbal salt
• Caraway, ground, optional
• possibly sugar
• 15 ml extra virgin olive oil
• Chives or parsley

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 50 minutes

plain and simple – the color comes from the colored potatoes

Cook the potatoes in their jackets, peel them, and let them cool [this can be done the day before]. Peel and dice the onion, place it in a bowl, and pour boiling water over it. I find the onions easier to digest this way. Let the onions stand in the hot water for about 5 minutes, then add the vinegar and spices [the oil is added at the very end]. Slice the potatoes and toss them well with the dressing. I let the salad stand like this for at least 1 hour, gently tossing it again every now and then. I only add the olive oil and chives or parsley just before serving.