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“It’s best to make this recipe a day ahead of serving it but it can chill as little as 1 hour."
Cover potatoes with water, bring to a boil and salt the water. Cook potatoes until just tender, about 15 minutes, then drain and return them to the hot pot.
Add vinegar, garlic, onion, parsley, pepper and EVOO to the pot. Toss to coat then refrigerate overnight or for a minimum of an hour. Serve alongside Rach’s Garlicky Spatchcock Chicken with Parsley Chimichurri.