Salt And Vinegar Potato Salad

• 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

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. Cover potatoes with salted cold water in a 5 quart pot, then simmer, uncovered, until just tender, 15-20 minute.
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. Drain potatoes in a colander, and when cool enough to handle but still warm, peel and cut into 1/2-inch wide wedges.
5. Toss warm potatoes with vinegar mixture in a large bowl. Add onion mixture and oil, tossing to combine.
6. Add more Old Bay if needed, and serve warm or at room temperature.

red onion, cider vinegar, cider vinegar, salt, yellow fleshed potatoes, sugar, olive oil

Taken from www.food.com/recipe/salt-and-vinegar-potato-salad-174354 (may not work)