Salt & Vinegar Potato Salad

I'm not a fan of mayo-based potato salad, so when I saw this recipe on line, it spoke to me. So much so, that I bookmarked it and thought about it for over a year, keeping it to make for a summer day. It's a great dish to make to accompany a barbecue, or any other warm weather main.

Let's get started...

Start by marinating the onions in vinegar. I didn't have cider, so used red wine instead.

You can mix up the dressing while the potatoes cook. The secret ingredient here is Old Bay seasoning, which is commonly used in seafood dishes. It's salty blend of spices, and works well in this salad. I'm not sure if you can buy it in Canada. I managed to pick up a tin on my last trip to the U.S.

Put those asbestos fingers to use and peel the taters once they're boiled. Cooking them with the skin on helps keep the shape, and you probably could stip this step altogether if you really wanted.

Mix the still-warm potatoes in the dressing and add in the onions. The result is a spicy salad, with the creamy texture of the Yukon golds. Serve at room temperature, but keeps very well in the fridge for a few days.

Salt & Vinegar Potato Salad
Found on Shutterbean (adapted from Gourmet Magazine)

1 large red onion, cut lengthwise into 1/3 wide wedges and layers separated
1/2 cup plus 2 tablespoons cider vinegar
2 teaspoons salt
4 lb. medium yellow fleshed potatoes such as Yukon Gold
2 1/2 teaspoons Old Bay Seasoning
1/2 cup extra virgin olive oil
Toss the onion & 2 tablespoons vinegar with 1/2 teaspoon salt in a bowl. Marinate at room temperature, tossing occasionally until slightly softened and pink. This should take about 45 minutes.

Cover the potatoes with salted cold water in a large pot, simmer, uncovered until just tender. Takes about 20 minutes.

While the potatoes are cooking, whisk together 2 1/2 teaspoons Old Bay seasoning with 1 1/2 teaspoons salt and remained 1/2 cup vinegar in a bowl.

Drain potatoes in a colander, and peel off skins when they are cool enough to handle. Cut into 1/2 inch wedges. Toss the warm potatoes with the vinegar mixture in a larger bowl. Add the onion mixture & oil. Toss to combine. Add more Old Bay seasoning, if desired. Serve warm or at room temperature.