Layer the onions and salt in a bowl. Pour over the vinegar. Set aside for 30 minutes to draw out the bitter juices. Meanwhile, place the potatoes in a pot of cold salted water. Cook until fork-tender, 15 to 20 minutes. Drain and cut potatoes in half. Cut each half into 1/4-inch slices to form half-moons. Place the still-warm cut potatoes in a medium-size bowl. Drain the onions from the vinegar, reserving a little vinegar as dressing. Stir in olive oil and flat-leaf parsley. Serves 10.

for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy. Net "

Per serving: 148 Calories (kcal); 3g Total Fat; (17% calories from fat); 3g Protein; 28g Carbohydrate; 0mg Cholesterol; 18057mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;

1/2 Fat; 0 Other Carbohydrates