Potato Salad With Cipollini Onions, Olives and Fennel

This is another great tasting potato salad, with a different flavor, I just love this one, the flavor of the olives is really good.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 3  tablespoons extra virgin olive oil
• 2  garlic cloves, thinly sliced
• 1 1⁄2 lbs  baby yukon gold potatoes, peeled and halved
• 1⁄2 lb  cipollini onion, peeled
• 1⁄8 teaspoon red pepper flakes
• 1  cup  store low sodium chicken broth
•  coarse salt
•  fresh ground pepper
• 1  tablespoon white wine vinegar
• 1  teaspoon white wine vinegar
• 1⁄2 cup  picholine  olive, pitted
• 1  small fennel bulb, very thinly sliced
• 1⁄2 cup  fresh flat leaf parsley
• 1  cup parmesan cheese, shaved

Directions

1. Heat a medium skillet over medium-high heat. Add oil and garlic, and cook for 2 minutes. Add potatoes, onion and red pepper flakes. Cook until onions are golden, about 7 minutes.
2. Add stock, and season with salt and pepper. Bring to a simmer, cover and cook until potatoes and onions are tender, about 10 minutes. Remove potatoes and onions with a slotted spoon. Reserve 1/2 cup cookin liquid.
3. Combine reserved liquid, vinegar, 1/2 teaspoons salt, and pepper. Pour over warm potatoes and onions,. Stir in olives, and let cool completely.
4. Add fennel and parsley and combine. Season with salt and pepper.