Potato Salad

• Cup champagne vinegar
• Kosher salt and freshly ground black pepper
• 1 teaspoon sugar
• 1/4 cup olive oil
• 1 1/2 tablespoons walnut oil
• 1 medium onion, thinly sliced
• 1 1/2 pounds (about 8) medium Yukon Gold potatoes

1. Whisk together the vinegar, 1 teaspoon salt, black pepper to taste, the sugar, and both oils in a small bowl.
2. Add the onion and toss to coat.
3. Put the potatoes in a medium pot and cover with cold water; add a big pinch of salt.
4. Bring to a boil over high heat and then reduce the heat to a simmer.
5. Cook for about 12 minutes, until the potatoes are easily pierced with the tip of a sharp knife but are still firm.
6. Drain the potatoes, and as soon as they are cool enough to handle, rub the skins off by using a clean tea towel or peel them with a sharp paring knife.
7. Slice the potatoes into-inch-thick slices and put in a large bowl.
8. Pour the onion mixture over the warm potatoes and combine gently with your hands.
9. Taste for seasoning, and add more salt if necessary.

champagne vinegar, kosher salt, sugar, olive oil, walnut oil, onion, potatoes

Taken from www.epicurious.com/recipes/food/views/potato-salad-377602 (may not work)