Salt And Vinegar Potato Salad - cooking recipe

Ingredients

1 large red onion, cut into 1/3-inch wide wedges and layers separated
1/2 cup cider vinegar, plus
2 tablespoons cider vinegar
2 teaspoons salt
5 lbs medium yellow fleshed potatoes, such as Yukon Gold
2 1/2 teaspoons Old Bay Seasoning
1 1/4 teaspoons sugar
3/4 cup olive oil

Preparation

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.
Cover potatoes with salted cold water in a 5 quart pot, then simmer, uncovered, until just tender, 15-20 minute.
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.
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 if needed, and serve warm or at room temperature.