A few weeks ago on a particularly steamy Bangkok weekend, I was deep into a search for a vinegar potato salad and came across this recipe from Gourmet magazine. Cider vinegar? Old Bay? What could this thing taste like!? I couldn't get it out of my head, but was forced to move on since Old Bay seasoning was the type of thing sold in bulk in DC, but in Bangkok...not so much.
The thing about grocery shopping here is that it is utterly unpredictable. Even after all these months, I'm never quite sure what I'll be able to find and what I won't. Old Bay seasoning, however, seemed like a definite "won't". I returned to my searching, and eventually gave up on the potato salad when I got distracted by a pasta salad.
Then today, while perusing the seasoning section at the grocery store for something mundane like ground coriander, you will never believe what I spied hiding in the back. Old Bay! Good old, Maryland crab-style Old Bay. For only 100 Baht.
Who would have thought that this seasoning would have made its way all the way over here!? (Not to mention that Heinz brand apple cider vinegar that also seems to have traveled a long way to reach me.)
This is the sort of potato salad that makes me wish I was sitting by the beach feasting on fresh shrimp, crab and corn on the cob...and a margarita (extra salt, please).
- Dutch Oven - A good Dutch oven will last a lifetime and can be used for everything from making soup to baking bread.
- Flat-Edge Spoon - I love a spoon with a flat edge that works for stirring everything as it cooks and scraping up any browned bits on the bottom of the pan.
- Ladle - A sturdy ladle is a must-have for serving soup.
Old Bay Potato Salad Recipe
- 1 large red onion, cut lengthwise and thinly sliced
- ½ cup plus 2 tablespoons cider vinegar
- 2 teaspoons salt
- 5 lb medium yellow-fleshed potatoes such as Yukon Gold
- 3 teaspoons Old Bay seasoning
- 1 ¼ teaspoons sugar
- ¾ cup extra-virgin olive oil
- Toss onion, 2 tablespoons vinegar, and ½ teaspoon salt in a bowl. Marinate at room temperature, tossing occasionally, until slightly softened and pink, about 45 minutes.
- Bring a large pot of salted water to a boil. Add potatoes and simmer until tender, about 20-25 minutes (depending on the size of the potatoes).
- Whisk together 3 teaspoons Old Bay seasoning with sugar, remaining 1 ½ teaspoons salt, and remaining ½ cup vinegar in a small bowl.
- Drain potatoes in a colander, and when cool enough to handle but still warm, peel and cut into bite-sized wedges. Toss warm potatoes with vinegar mixture in a large bowl. Add onion mixture and oil, tossing to combine. Add more Old Bay seasoning, if desired (I liked mine with a couple extra teaspoons). Serve immediately or chill for up to 24 hours.