Salt and Vinegar Potato Salad

• large red onion↗1

  cut into 1/3-inch wide wedges and layers separated

• cider vinegar↗1⁄2 cup

  plus

• cider vinegar↗2 tablespoons
• salt↗2 teaspoons
• medium yellow fleshed potatoes, such as Yukon Gold↗5 lbs
• Old Bay Seasoning2 1⁄2 teaspoons
• sugar↗1 1⁄4 teaspoons
• olive oil↗3⁄4 cup

Step-by-step instructions

1. 1

   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.

2. 2

   Cover potatoes with salted cold water in a 5 quart pot, then simmer, uncovered, until just tender, 15-20 minute.

3. 3

   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.

4. 4

   Drain potatoes in a colander, and when cool enough to handle but still warm, peel and cut into 1/2-inch wide wedges.

5. 5

   Toss warm potatoes with vinegar mixture in a large bowl. Add onion mixture and oil, tossing to combine.

6. 6

   Add more Old Bay if needed, and serve warm or at room temperature.