Peruvian Chopped Salad

If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

• 1/2 cup thinly sliced red onions
• 2 tablespoons cider vinegar
• 1 pound (3 medium) potatoes, cut into _-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 1/2-inch squares red and/or green and/or yellow bell peppers
• 1/4 cup coarsely chopped pimiento-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.