Prep 15 mins
Cook 1 hr 15 mins
If you love salt and vinegar potato chips you are gonna love this recipe. The Old Bay gives it that little extra. From Gourmet magazine. Cook time includes marinating time.
- 1 large red onion, cut into 1/3-inch wide wedges and layers separated
- 1⁄2 cup cider vinegar, plus
- 2 tablespoons cider vinegar
- 2 teaspoons salt
- 5 lbs medium yellow fleshed potatoes, such as Yukon Gold
- 2 1⁄2 teaspoons Old Bay Seasoning
- 1 1⁄4 teaspoons sugar
- 3⁄4 cup olive oil
- Toss together onion, 2 Tbs. vinegar, and 1/2 teaspoons salt in a bowl. Marinate at room temperature, tossing occasionally, until slightly softened and pink, about 45 minute.
- Cover potatoes with salted cold water in a 5 quart pot, then simmer, uncovered, until just tender, 15-20 minute.
- While potatoes cook, whisk together 2 teaspoons Old Bay seasoning with sugar, remaining 1 1/2 teaspoons salt, and 1/2 cup vinegar in a small bowl.
- 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 if needed, and serve warm or at room temperature.
This recipe is amazing! I had found it in Gourmet Mag, written it down, then lost it! I'm so happy to find it again. If you love salt and vinegar potato chips, you will love this recipe. And its lack of mayo makes it outdoor picnic friendly.
This was good--zingy and a nice switch from the usual mayonnaise based salads.