FAITH-FILLED LIVING | SWEET TREASURES | SIMPLE PLEASURES

Jun 14, 2010

Musings and More Potatoes


Cherries are beginning to perk up the produce stands. It's time to deck the tables with my cherry themed linens and celebrate the flavors of summer!

I am dreaming about the picnic fare that will grace my hamper when I attend the Long Beach concerts in the park. I'll definitely be picking up some scrumptious cherries from my local Farmer's Market. Honestly, planning the meals is as much fun as the concert!

I sometimes listen to Faith Middleton on Stitcher radio. Recently, she and her staff were making a fuss over a Salt and Vinegar Potato Salad. They had me at "potato." Nevertheless, I looked up the recipe and served this dish hot to my family last night. It is amazing! We went back for seconds and thirds! So, I'm sharing this perfect summer dish with you!

SALT AND VINEGAR POTATO SALAD
Gourmet | June 2006 by Maggie Ruggiero
Yield: Makes 12 servings
Active time: 20 min
Total time: 45 min

If your pulse quickens at the suggestion of salt and vinegar potato chips, you'll be hooked on this warm potato salad after one bite.

Ingredients
  • 1 large red onion, cut lengthwise into 1/3-inch-wide wedges and layers separated 
  • 1/2 cup plus 2 tablespoons cider vinegar 
  • 2 teaspoons salt 
  • 5 lb medium yellow-fleshed potatoes such as Yukon Gold 
  • 2 to 2 1/2 teaspoons Old Bay seasoning 
  • 1 1/4 teaspoons sugar 
  • 3/4 cup extra-virgin olive oil
Preparation
  1. Toss together onion, 2 tablespoons vinegar, and 1/2 teaspoon salt in a bowl. Marinate at room temperature, tossing occasionally, until slightly softened and pink, about 45 minutes. 
  2. Cover potatoes with salted cold water in a 5- to 6-quart pot, then simmer, uncovered, until just tender, 15 to 20 minutes. While potatoes cook, whisk together 2 teaspoons Old Bay seasoning with sugar, remaining 1 1/2 teaspoons salt, and remaining 1/2 cup vinegar in a small bowl. 
  3. Drain potatoes in a colander, and when cool enough to handle but still warm, peel and cut into 1/2-inch-wide wedges. Toss warm potatoes with vinegar mixture in a large bowl. Add onion mixture and oil, tossing to combine. Add more Old Bay seasoning (to taste) if desired. Serve warm or at room temperature.
NOTE: Onion can be marinated, covered and chilled, up to 1 day. MY NOTE: I have found that the easiest way to peel the potatoes after cooking is to cut them in half, lay them cut side down, and pinch the skins off.