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    Salt & Vinegar Potato Salad


    Source of Recipe


    Unknown


    List of Ingredients


    • 1 large red onion, cut lengthwise into 1/3" wide wedges and layers seperated
    • 1/2 cup + 2T cider vinegar
    • 2 tsp salt
    • 5lb medium yellow fleshed potatoes such as yukon gold
    • 2 tsp old bay seasoning
    • 1 1/4 tsp sugar
    • 1/2 cup extra virgin olive oil


    Instructions


    1. Toss together onion, 2 T vinegar and 1/2 tsp salt in a bowl. Marinate at room temperature, tossing occasionally, until slightly softened and pink, 45 minutes.
    2. Cover potatoes with salted cold water in a 5-6 quart pot, then simmer, uncovered until just tender 15-20 minutes. While potatoes cook, whisk together 2 tsp old bay seasoning with sugar, remaining salt, and remaining 1/2 cup of vinegar in a small bowl.
    3. Drain potatoes in a colander, and when cool enough to handle but still warm peel and cut into 1/2 inch wide wedges. Toss warm potatoes with vinegar mixture in a large bowl. Add onion mixture and oil, tossing to combine. Add more old bay seasoning (to taste) if desired. Serve warm or at warm temperature.
    4. NOTE: Onions can be marinated, covered, and chilled up to 1 day.
    5. Was a little on the salty side, cut back on the salt and add to taste.
 

 

 

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