When I was pregnant with our daughter, I was so so SO sick. Blech. I feel sick thinking about how sick I was. I had the most random list of things that I could tolerate. That list looked like: Gatorade, canned peaches, frosted flakes, chicken fingers, mac & cheese, cheeseburgers, and salt & vinegar potato chips. Random and oh so healthy, huh!? It is a miracle of nature that I only gained 9 pounds the entire pregnancy (and gave birth to a healthy 7 lb, 7 oz baby girl who was 3 days overdue!).

All that to say, I love salt & vinegar chips. Still to this day I can eat them until my tongue hurts!! I had a pile of potatoes that needed to be cooked and found a recipe for salt & vinegar potato salad. My taste buds immediately perked up and I knew I had to make it!! I used a mixture of white and red potatoes and this is as easy as any potato salad you’d ever make. The onions can sit overnight – the longer the better. After a 24 hour soak, they add a punch of onion flavor without the unfortunate dragon breath that we all know and love! They are also a beautiful shot of color for this summery side.

Salt & Vinegar Potato Salad

Adapted from: Gourmet Magazine
Yields:8 servings

1 large red onion, cut lengthwise into 1/3-inch-wide wedges and layers separated
1/3 cup plus 2 tablespoons cider vinegar
2 teaspoons salt
3 lb medium yellow-fleshed potatoes (such as Yukon Gold), red potatoes or a combination of the two
1 1/2 teaspoons Old Bay seasoning
1 teaspoons sugar
1/3 cup olive oil

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. [Onion can be marinated, covered and chilled, up to 1 day.]

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 Old Bay seasoning with sugar, remaining 1 1/2 teaspoons salt, and remaining 1/3 cup vinegar in a small bowl.

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.