Serves12
- 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.
