Recipe information
Yield
6 to 8 Servings
Ingredients
2
pounds medium-size red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
3
tablespoons red wine vinegar
3
tablespoons olive oil
1
cup chopped onion
2
garlic cloves, minced
2
1/2 teaspoons Old Bay seasoning
1
large tomato, seeded, diced (about 3/4 cup)
1
large dill pickle, chopped (about 3/4 cup)
3
tablespoons chopped fresh parsley
Need to make a substitution?
Preparation
Step 1
Steam potatoes until just tender, about 12 minutes. Transfer to large bowl. Cool potatoes slightly. Drizzle with vinegar; toss to coat.
Step 2
Heat oil in heavy medium skillet over medium-low heat. Add onion; sauté until beginning to soften, about 2 minutes. Stir in garlic and Old Bay seasoning; sauté 1 minute. Remove from heat. Cool to room temperature. Add onion mixture to potatoes. Add remaining ingredients. Toss gently to combine. Season salad with salt and pepper. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.