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2.5lbs Warba Potatoes (or any small potato)
1– ½ red onion, chopped (depending on the size of onion, if smaller use the whole thing if large use half, depending on preference)
¾ cup Mayo (SunPic is a great option)
¾ bunch fresh Curly Parsley, chopped
4 tbsp White Wine Vinegar
1.5–2 tbsp sugar (just enough to balance the acidity of the vinegar)
Farmersdotter Garlic Scape Salt to taste
Ground Pepper to taste
Preheat oven to 400°F. While the oven is preheating cut potatoes into bite size pieces. I tend to cut the little ones in half and the larger ones in quarters, sometimes eighths, depending on how big they are.
Spray an unlined cookie sheet with cooking spray. (Do not toss potatoes in oil as this will not allow the dressing to stick to them.) Place potatoes on the cookie sheet and roast in the oven for 40 minutes, or until they are fork tender. I recommend not tossing them halfway through so that one side gets a little crispy.
While the potatoes are roasting, chop the red onion and place in a large mixing bowl with the white wine vinegar, sugar and about half the chopped parsley. Let this mixture marinate for as long as possible to let the onion soak in the vinegar.
Once the potatoes are finished roasting, take out of the oven and set aside. Whisk the mayo into the marinated onions until everything is combined. Toss in warm potatoes and season with garlic scape salt and pepper.
After everything is combined pour in a serving dish and garnish with remaining parsley.