Salt & vinegar potato and onion salad

Indulge in the tangy flavors of salt & vinegar blended with crisp potato and savory onion in this refreshing salad. Perfect for a summer cookout!

Ingredients:

• 910g yukon gold potatoes (about 3 large)
• 2-2.5 cups white vinegar
• 2 cups red onion (approx 1/2 of a large onion), sliced thin
• 2 tb + 1/4 cups olive oil, separated
• 1/4 cup apple cider vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon capers
• 1 tablespoon minced chives
• pepper, kosher salt, and sea salt

Instructions:

1. Cut the potatoes into slices that are 1/4 inch thick. It’s best to use a mandoline for this task. If the potatoes are big, you can cut each slice in half.
2. Put the sliced potatoes in a saucepan. Pour in enough white vinegar to cover them, and add 2 large pinches of kosher salt. Bring it to a boil and let it cook for 5 minutes. Keep a close eye on the pot as it has a tendency to boil over. Just when you think everything is fine and turn away, it might boil over.
3. After the 5 minutes are up, turn off the heat and let the pot sit for 20 minutes.
4. In the meantime, heat up the broiler and place the onion slices in a small bowl.
5. Once the 20 minutes have passed, drain the vinegar into the bowl with the onions. Put the drained potatoes back in the pot and mix them with 2 tablespoons of olive oil.
6. Spread out the potatoes on a baking sheet; depending on the size, you might need to do this in 2 rounds. Broil them until they turn golden and can be easily pierced with a fork. Transfer to a large bowl.
7. Combine 1/4 cup of olive oil, apple cider vinegar, Dijon mustard, capers, chives, and ground black pepper in a small bowl. Pour this mixture over the potatoes in the bowl.
8. Drain the onions and add them to the potatoes. Sprinkle a generous pinch of sea salt over the mixture and toss everything. Taste and adjust the seasoning with more sea salt as needed.
9. Allow the dish to sit for at least 15 minutes so the potatoes absorb the dressing and the acidity of the vinegar diminishes. Serve immediately or keep it aside to serve later.

Summary:

• Calories: 1678 kcal
• Fat: 83 g
• Protein: 24 g
• Carbs: 195 g
• Potassium: 4492 mg
• Magnesium: 271 mg