Salt and Vinegar Potato Salad

Ingredients

• Potato

  Flesh and skin, raw

  10 Potato medium or 2.13kg

• Vinegar

  Cider

  ⅝ cup or 143g

• Olive oil

  Salad or cooking

  ¾ cup or 162g

• Poultry seasoning

  Spices

  2 tbsp or 9g

• Salt

  Table

  2 tsp or 12g

• Onions

  Raw

  1 large or 150g

• Sugar

  White, granulated sugar

  1 ¼ tsp or 5g

Directions

1. Peel and cut onion lengthwise into 1/3-inch wedges. Separate layers.
2. 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.
3. Cover potatoes with salted cold water in a 5- to 6-quart pot, then simmer, uncovered, until just tender, 15 to 20 minutes.
4. 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.
5. 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.
6. Onion can be marinated, covered and chilled, up to 1 day.

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