Potato Salad

1. 1

   Whisk together the vinegar, 1 teaspoon salt, black pepper to taste, the sugar, and both oils in a small bowl.

2. 2

   Add the onion and toss to coat.

3. 3

   Put the potatoes in a medium pot and cover with cold water; add a big pinch of salt.

4. 4

   Bring to a boil over high heat and then reduce the heat to a simmer.

5. 5

   Cook for about 12 minutes, until the potatoes are easily pierced with the tip of a sharp knife but are still firm.

6. 6

   Drain the potatoes, and as soon as they are cool enough to handle, rub the skins off by using a clean tea towel or peel them with a sharp paring knife.

7. 7

   Slice the potatoes into-inch-thick slices and put in a large bowl.

8. 8

   Pour the onion mixture over the warm potatoes and combine gently with your hands.

9. 9

   Taste for seasoning, and add more salt if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.