Salt and Vinegar Potato Salad
- Reviews 2
Ready In: 1 hr 30 mins
Serves: 12
Ingredients
- 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
Directions
- 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.
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