Potato Salad with a Kick!!! Perfect for Any Picnic or Barbecue (uses Chili Crisp instead of may)

Chili Crisp Potato Salad

Looking for a side dish that is delicious and works outside?  This is the one.  This potato salad comes together in minutes and gets its flavor from Chili Crisp, vinegar, sauté-ed onion, and parsley.  

It travels well and is the thing to bring when you ask the host, "What can I bring?"  and the answer is, "Could you bring a side dish?" and you know everyone and everything will be outside for hours.  (Am I the only person who thinks about this stuff?)

Ingredients

1. 2 lbs baby potatoes
2. 1 medium onion diced (1/4" dice)
3. 2 tbs avocado oil or other neutral oil like peanut oil
4. 1 tbs kosher salt
5. 1/4 cup Chili Crisp
6. 1/4 cup white vinegar
7. 1/4 cup apple cider vinegar
8. 1/4 cup chopped fresh flat-leaf parsley

How to Make

1. Bring a gallon of water and kosher salt to a boil
2. Add whole potatoes and cook for 30 minutes
3. While potatoes are cooking, sauté diced onion in avocado oil until golden brown
4. Then mix together Chili Crisp and vinegars in a large measure cup with a spout
5. Drain the potatoes and cut as soon as they've cooled enough to handle (the hotter the potato, the more dressing it soaks up) and put cut potatoes in mixing bowl
6. Add the sauté-ed onion to the bowl and mix
7. Pour the dressing over the potatoes and onion and toss
8. Add half the chopped parsley and toss again
9. Sprinkle the remaining chopped parsley just before servine