1 pound very small new potatoes, unpeeled
salt to taste
1 tbsp cup balsamic vinegar
4 tablespoons olive oil
2 medium white onions, thinly sliced
1/2 teaspoons chipolte chile
2 tablespoons fresh lime juice
Put the potatoes into a heavy pan, cover with water, add salt and vinegar and cook covered over a medium flame until just tender-about 20 minutes. Drain.
Heat the olive oil in a frying pan, add the potatoes and fry until slightly browned-about 5 minutes.
Add the onions and chipolte powder and continue frying, stirring them from time to time, taking care that the onions do not burn-about 5 minutes.
Add the lime juice and serve still warm with toothpicks.