Kasha Potato Salad

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Washington Post


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1 1/2 pounds new or locally grown potatoes

3 1/2 tablespoons olive oil

1 small onion, finely chopped (3/4 cup)

1/8 teaspoon salt, plus more as needed

1/2 cup coarse kasha (buckwheat groats)

1 large egg white, lightly beaten

1 cup water

4 tablespoons chopped parsley

1/4 cup white wine vinegar

Freshly ground black pepper

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