Joy the Baker

Salt and Vinegar Potato Salad

recipe adapted from Shutterbean

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1 large red onion, cut in half them sliced thinnly

1/2 to 3/4 cup apple cider vinegar

1 teaspoons salt

1/2 pound fresh green beans, sliced into 1-inch bits

4 pounds New Potatoes

1 tablespoon Old Bay Seasoning

1/3 cup olive oil

In a medium bowl, combine sliced onion, 1/4 cup of apple cider vinegar, and 1/2 teaspoon salt.  Toss to coat and let sit at room temperature for about 1 hour.  Toss occasionally during the hour.

Place clean, sliced green beans in a bowl and set aside.

Place un-peeled potatoes in a large pot.  Cover with cold water and add a hearty pinch of salt.  Bring to a boil, then simmer until potatoes are cooked through. Check the potatoes after about 15 minutes of simmering.  Insert a sharp knife into a potato, if it meets just a bit of resistence, the potatoes are almost done cooking.  When the potatoes have another 3 to 5 minutes of cookies, add the greed beans.  Let beans simmer with the potatoes until potatoes are cooked through.  Drain both the potatoes and beans into a collander.

When potatoes are cool enough to handle, use your fingers and a sharp knife to peel most of them.  This might seem totally annoying.  It is.  I didn’t peel all of my potatoes.  I like the rustic feel of some skin.

Coarsely slice potatoes into large chunks.  Place  potatoes and green beans in a large bowl, and top with pickled onions.  Toss to coat.  Add another 1/4 to 1/2 cup vinegar, Old Bay Seasoning, and 1 teaspoon salt.  Top with olive oil and toss to coat.  Serve warm or cold.  It’s also super delicious after a few days rest in the fridge.