2000s Recipes + Menus

Salt and Vinegar Potato Salad

  • Active Time:20 min
  • Start to Finish:45 min
If your pulse quickens at the suggestion of salt and vinegar potato chips, you'll be hooked on this warm potato salad after one bite. A little Old Bay seasoning gives it a modest kick.
June 2006
  • 1 large red onion, cut lengthwise into 1/3-inch-wide wedges and layers separated
  • 1/2 cup plus 2 tablespoons cider vinegar
  • 2 teaspoons salt
  • 1/2 teaspoon salt
  • 5 lb medium yellow-fleshed potatoes such as Yukon Gold
  • 2 to 2 1/2 teaspoons Old Bay seasoning
  • 1 1/4 teaspoons sugar
  • 3/4 cup extra-virgin olive oil
  • Toss together onion, 2 tablespoons vinegar, and 1/2 teaspoon salt in a bowl. Marinate at room temperature, tossing occasionally, until slightly softened and pink, about 45 minutes.
  • Cover potatoes with salted cold water in a 5- to 6-quart pot, then simmer, uncovered, until just tender, 15 to 20 minutes. While potatoes cook, whisk together 2 teaspoons Old Bay seasoning with sugar, remaining 1 1/2 teaspoons salt, and remaining 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 seasoning (to taste) if desired. Serve warm or at room temperature.
Cooks' note: Onion can be marinated, covered and chilled, up to 1 day.
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