Botana de Papas Locas aka “Crazy Potato Snack”

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Adapted from My Mexico by Diana Kennedy 

• 1 lb small new potatoes
• ¼ cup pineapple or other mild fruity vinegar
• 3 Tbls olive oil
• 2 medium white onions, thinly sliced
• 2 tsp chile de arbol
• 1 lime
• Salt to taste 

1. Put potatoes in large pot, cover with water, add vinegar and large pinch of salt.Bring to boil and cook cover over medium heat for about 20 minutes until just tender, then drain.
2. Heat the olive oil in large skillet over medium heat. Add potatoes and fry for about 5 minutes until lightly browned.
3. Add onions and chile powder and cook, stirring occasionally to preventing sticking and burning, until the onions have lost their raw smell, about 5-10 minutes.
4. Remove from heat, squeeze lime juice over it, salt to taste, and toss.