Best Potato Salad

Being conscious of my aversion to egg yolks, J's mom whipped up this German Potato Salad recipe a while ago while I was visiting and it is delicious!  Since then I have made the recipe multiple times myself and subsequently given the recipe out to anyone who's tried it.  Now I keep getting phone calls from all of those people telling me how much everyone raves when they make it.  It is a total crowd pleaser, not to mention it is super easy to make!

German Potato Salad
- 2-3 lbs potatoes - I prefer red
- 1/4 cup cider vinegar
- 1/3 cup olive oil
- 1 1/2 tsp salt
- 1/8 tsp black pepper
- 3 Tbs finely chopped onion
- 3 Tbs chopped parsley

Boil the potatoes whole until cooked through, drain and let cool.  While cooling, mix all of the remaining ingredients (including onion and parsley) into a dressing and let sit for a few minutes so the flavors meld.  Once the potatoes are cool, cut in half and then thinly slice into half moon shapes.  I like to leave the skin on.  Place sliced potatoes into a bowl, toss with the dressing and serve!  This salad is best slightly warm or room temperature, but it also refrigerates well.