- 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
- Steam potatoes until just tender, about 12 minutes. Transfer to large bowl. Cool potatoes slightly. Drizzle with vinegar; toss to coat.
- 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.)