600 g red or white potatoes (4 to 5 potatoes, medium size)

4 cups (1 litre) thinly sliced onions

1/3 cup (75 ml) butter

2 teaspoons (10 ml) red wine vinegar

2 tablespoons (30 ml) fresh parsley, chopped

Salt and pepper

In a pot of salted boiling water, cook the potatoes until tender, about 15 minutes. Drain. Let cool and cut into large cubes. Set aside.

In a large skillet, brown the onions in the butter for about 10 minutes.

Deglaze with the vinegar. Add the potatoes and parsley. Continue cooking until the mixture is thoroughly heated.

Season with salt and pepper.

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