Ingredients
2
pounds medium-size red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
2
1/2 tsp Old Bay seasoning
1
large tomato, seeded, diced (about 3/4 cup)
1
large dill pickle, chopped (about 3/4 cup)
3
tbsp chopped fresh parsley
Directions
1.
Steam potatoes until just tender, about 12 minutes. Transfer to large bowl. Cool potatoes slightly. Drizzle with vinegar; toss to coat.
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. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
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