Mary Ann's Potato Salad



3 pounds red potatoes, cleaned and chopped in large pieces, skin on
1/2 cup chopped red onion
1/2 cup chopped parsley or cilantro
extra virgin olive oil
balsamic vinegar
3/4 teaspoon ground black pepper
1/2 teaspoon salt

1. Cook potatoes until tender. Drain and place in fridge to cool.
2. When cool, not cold, add onion, herbs and drizzle with olive oil and vinegar to taste. Add salt and pepper. Serve at room temperature.

Yield: 8 servings