Ingredients
The following ingredients have 7 Servings
- 2 pounds 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
Instruction
- Slice the potatoes 1/4 inch thick. This is easiest on a mandoline. If your potatoes are large, you may want to slice each sliced round in half.
- Place the potatoes in a saucepan and add the white vinegar, just enough to cover, and 2 large pinches of kosher salt. Bring to boil and boil for 5 minutes. Watch the pot carefully; it tends to boil over. As soon as you think you are in the clear and turn your back, it will boil over.
- After five minutes, turn off the heat and set the pot aside for 20 minutes.
- Meanwhile preheat the broiler and place the sliced onions in a small bowl.
- After 20 minutes, drain the vinegar into the bowl with the onions. Return the completely drained potatoes to the pot and toss with 2 TB olive oil.
- Spread the potatoes out on a baking sheet; you may have to do this in 2 batches. Broil until golden and fork tender. Place in a large bowl.
- Mix 1/4 olive oil, apple cider vinegar, dijon, capers, chives, and ground black pepper in a small bowl and pour into the bowl of potatoes.
- Drain the onions and add to the potatoes. Add a generous pinch of seal salt and toss. Taste and add more sea salt to taste.
- Let sit for at least 15 minutes so the potatoes soak up the dressing and the vinegar mellows a bit. Serve or set aside to serve later.
