Salt & Vinegar Potato Salad

Salt & Vinegar Potato Salad

Salt & Vinegar Potato Salad



Ingredients:

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


Directions:

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. 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 remained 1/2 cup vinegar 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.

Old Bay Potato & Green Been Salad

Old Bay Potato & Green Been Salad

Old Bay Potato & Green Been Salad



Ingredients:

3 pounds red potatoes, cut in 1-inch cubes

1/2 pound fresh green beans

1 cup chopped cucumber

1/2 cup onion, finely chopped

2 tablespoons olive oil

2 tablespoons white wine vinegar

4 teaspoons Old Bay Seasoning



Directions:

In a 4-quart saucepan, place potatoes and cover with water. Bring to a boil. Cook, uncovered, 5-6 minutes. Add green beans, continue cooking 3 minutes; drain.

In a large bowl, combine potatoes and beans with remaining ingredients. Mix well. Chill at least 1 hour; stir before serving.