red onion, thinly sliced into rings
( about 4 ounces)
red wine vinegar
1 3/4 lbs
unpeeled russet potatoes
dry white wine
fresh ground black pepper
large shrimp, cooked, peeled, and deveined, cut into 3/4-inch pieces
plum tomatoes, quartered lengthwise then crosswise
( about 2/3 pounds)
extra-virgin olive oil
fresh basil leaves, thinly sliced
- Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain. transfer onion to a large bowl; add vinegar and toss to coat. Set aside.
- Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes. Drain. Let cool slightly. Using a kitchen towel, rub skins off potatoes. Cut potatoes into 3/4" pieces and transfer to a medium bowl; drizzle wine over. Season with salt and pepper and gently toss to combine; set aside.
- Add shrimp, tomatoes, and oil to bowl with onions. Season with salt and pepper and toss gently to incorporate. Let sit for 5 minutes until flavors meld. Add basil, toss gently, and serve.