Being from the anti-mayo camp, I delight in a vinegar-based potato salad! This one is probably the best potato salad I’ve ever had! I’m floored at how amazing Yukon Gold potatoes are in a potato salad! They knock the socks off the traditional red potato. They’re a little bit creamy, a little sweet, and they have the best texture EVER. A good contrast with the crunchy marinated red onion slices.
I also bow down to the wonderful taste of the Old Bay seasoning. One bite of this potato salad, and you’ll find an excuse to put Old Bay on everything. So ZINGY & GOOD! I love when I get a little hint of celery seed in a bite. Just wait til you try the leftovers the next day. You might find yourself eating directly out of the bowl! Don’t worry. It’s cool. You are in good company!
Let’s get started!
First item of business is marinating the red onions slices in a little bit of vinegar and salt.
The onions take about 45 minutes. Stir occasionally. After 30 minutes, get your potatoes going. They take 15-20 mins.
Old Bay Seasoning goes into the vinegar. Set this aside. You are gonna pour this on the hot tators.
When the potatoes come out of the boiling water, dump them in a colander. Let them cool for a bit.
The hardest part is the skin peeling. Everything else is a snap. YOU CAN DO IT! Now cut the potatoes into wedges.
Pour the vinegar mixture on the warm potatoes. Toss! Now add your onions.
And your olive oil. Mix mix mix!
Serve warm or at room temperature.
Grab your fork! Pierce that potato wedge!
You are going to have a problem stopping yourself. Guaranteed.
Salt & Vinegar Potato Salad
(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. It 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 remaining 1/2 cup vinegar and olive oil 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.
