Potato and Cippolini Onion Salad

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I'm still working on a few recipes that use ingredients that are locally produced. This recipe is for an interesting and unusual potato salad. I was able to buy the baby roasting potatoes at the winter farmers market. I had the cippolini onions left from our final CSA winter share and wanted to do something special with them. Onions keep extremely well and are the only vegetables we still have left.
3 tablespoons olive oil
5 garlic cloves, sliced into chips
1 1/2 pounds potatoes, cut into baby potato-sized wedges
1/2 pound cippolini onions, peeled and coarsely chopped or sliced
1-2 teaspoon Aleppo pepper*
1/2 teaspoon aji amarillo**
1 cup chicken broth, more if needed ***
2 tablespoons white wine vinegar
1/2 cup black olives, I used Kalamata because that's what I had
1 fennel bulb, thinly sliced
1/2 bunch chopped fresh parsley

Heat the skillet over medium-high heat.
Add the oil and the garlic. Cook until the garlic is golden.
Add the potatoes, onions and pepper. Cook until the onions are golden.
Add the broth. Salt and pepper to taste.
Bring to a simmer, cover, and cook until the potatoes are tender.
In your serving bowl, combine the olives and fennel.
Add the mixture from the skillet.
Top with the parsley.
Add the vinegar, mix well and serve.
* I found this at Penzey's and bought a small jar.
** I couldn't find this and skipped it. I just used more of the Aleppo pepper
*** The original recipe called for beer instead of chicken broth which would be interesting to try.

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