About the Recipe
Ingredients
2 lbs small Yukon gold potatoes, scrubbed, cut into 2-inch pieces
Kosher salt
1/4 cup olive oil, plus more as needed
1 small red onion, thinly sliced
1/4 cup apple cider vinegar
2 tablespoons whole grain Dijon mustard
1 tablespoon Old Bay seasoning
1 teaspoon Kosher salt
1 teaspoon black pepper
2 cups lightly crushed kettle-cooked potato chips
1/4 cup coarsely chopped Italian parsley
3 tablespoons finely chopped chives
Preparation
Place potatoes in a large pot and cover with cold water; season generously with salt. Bring to a boil; reduce heat and simmer until fork tender, about 15-18 minutes. Drain, return to pot, and let cool.
In small bowl, whisk together vinegar, mustard, Old Bay, salt, and black pepper. Set aside.
Heat 1/4 cup olive oil in a medium skillet over medium-high heat. Add onion, season with salt, and cook, stirring occasionally, until soft, about five minutes.
Transfer onion to a large bowl, and stir in the vinegar mixture. Add potatoes, parsley, and chives; gently toss to combine. Taste and season with more salt and pepper if needed; drizzle with more olive oil.
Top with crushed potato chips just before serving. Enjoy!