Peruvian Chopped Salad


1/2 cup thinly sliced red onions
2 tablespoons cider vinegar
1 pound potatoes -- (3 medium) cut into 1/2-inch dice
salt
3 tablespoons fresh lime juice
4 teaspoons red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon Mexican hot sauce
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
2 cups diced cooked chicken
1 cup diced seeded fresh tomatoes
3/4 cup one-half-inch squares red and/or green and/or yellow bell peppers
1/4 cup coarsely chopped pimento-stuffed green olives
2 tablespoons coarsely chopped drained capers
1 teaspoon minced jalapeno chile

To make pickled onions, in small saucepan, bring 2 cups water to boil. Add onions; simmer thirty seconds. Drain and place onions in small bowl. Add vinegar and enough water to barely cover. Refrigerate, covered, at least one hour or up to 2 weeks. In 3-quart saucepan, bring 1 quart water to boil. Add potatoes and 1 teaspoon salt; cook, covered, 10 to 12 minutes until just tender. Drain and cool. Meanwhile, in large bowl, mix lime juice, vinegar, sugar, hot sauce and black pepper; whisk in oil. Add potatoes and remaining ingredients except pickled onions. Toss gently. Season with salt to taste. Mound salad in bowl or on four serving plates. Garnish with drained pickled onions.