Marinated Potatoes and Fennel

Ingredients

• ¼ cup finely chopped fresh Italian parsley leaves
• 1 cup extra-virgin olive oil
• ½ cup red wine vinegar
• 2 fennel bulbs, stalks removed, halved lengthwise, and thinly sliced
• 1 bunch celery, trimmed, strings removed, and thinly sliced
• 2 cups thinly sliced sweet onion, such as Vidalia
• 2 pounds assorted heirloom potatoes, such as Yellow Finn, Rose Finn, Yukon Gold, or Red Bliss

Place potatoes in a large saucepan, cover with cold, heavily salted water, and bring to a boil over high heat. Reduce heat to medium low, and simmer until potatoes are just tender. Drain and let potatoes cool. When potatoes are cool enough to handle, slice into 1/8-inch rounds. Combine with oni...

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