Papas aliñás (vinegar and oil potatoes)

Cut a kilogram of peeled, washed and dried waxy potatoes into 1 inch pieces.

Put them in a stockpot, cover with cold water by about 1 inch, season generously with sea salt and heat on high.

Finely chop a medium white onion and a generous handful of parsley.

Whisk 90 ml extra virgin olive oil and 30 ml sherry vinegar together in a bowl.

After about 20 minutes from turning on the heat, test with a toothpick: done when it goes in easily with some resistance; do not overcook or they fall apart.

Drain in a colander and let sit a couple of minutes to drain and cool slightly.

Return the potatoes to the stockpot (or a mixing bowl); add the onion, parsley and dressing, season generously with sea salt and a little black pepper and toss gently.

Transfer to a serving dish; refrigerate to serve chilled, or serve at room temperature, as a tapa or side dish.