Originally published in the August 2001 issue of FOX CITIES Magazine.
Toss red potatoes in 2 T. olive oil and salt and pepper. Roast in 350° F oven for 20 min. While potatoes are roasting, sauté onions and on low burner until golden brown, then add apples until softened. Combine the roasted potatoes, onions and apples in a serving bowl. In a separate bowl whisk together the vinegar, 1/2 cup oil and salt and pepper, add a bit of sugar if desired. Pour dressing over potato mixture and toss to coat. Serve at room temperature.