Ingredients:

• 2 pounds purple potatoes, skin on, quartered
• 1/2 cup extra virgin olive oil
• 1/2 cup finely diced red onion
• 4 cloves garlic, minced
• 3 tablespoons sherry vinegar
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons chopped parsley
• Chile caribe to taste (optional)*
• 1/4 cup crumbled queso fresco or ricotta

Directions:

Boil potatoes until tender, but firm, about 20 minutes. Drain. Warm the oil over medium heat and saute onion and garlic until softened, about 5 minutes. Add the vinegar and pour mixture over the warm potatoes. Toss with salt, pepper and parsley. Add chile caribe, if using, and mix well. Let stand at room temperature for 1 hour. Sprinkle with cheese before serving. (Serves about 8)

* Chile caribe is a very hot yellow chile that originates in the Caribbean. You can substitute habanero chiles or just leave it out.