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1
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.
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2
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.
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3
After five minutes, turn off the heat and set the pot aside for 20 minutes.
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4
Meanwhile preheat the broiler and place the sliced onions in a small bowl.
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5
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.
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6
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.
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7
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.
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8
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.
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9
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.
