Red-Potato Salad with Tomato and Pickle

• 2 pounds medium-size red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
• 3 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 1/2 teaspoons Old Bay seasoning
• 1 large tomato, seeded, diced (about 3/4 cup)
• 1 large dill pickle, chopped (about 3/4 cup)
• 3 tablespoons chopped fresh parsley

1. Steam potatoes until just tender, about 12 minutes.
2. Transfer to large bowl.
3. Cool potatoes slightly.
4. Drizzle with vinegar; toss to coat.
5. Heat oil in heavy medium skillet over medium-low heat.
6. Add onion; saute until beginning to soften, about 2 minutes.
7. Stir in garlic and Old Bay seasoning; saute 1 minute.
8. Remove from heat.
9. Cool to room temperature.
10. Add onion mixture to potatoes.
11. Add remaining ingredients.
12. Toss gently to combine.
13. Season salad with salt and pepper.
14. (Can be prepared 1 day ahead.
15. Cover and refrigerate.
16. Bring to room temperature before serving.)

potatoes, red wine vinegar, olive oil, onion, garlic, bay seasoning, tomato, dill pickle, parsley

Taken from www.epicurious.com/recipes/food/views/red-potato-salad-with-tomato-and-pickle-105342 (may not work)