- 1 small red onion (about 4 ounces), thinly sliced into rings
- 5 tablespoons red wine vinegar
- 1 3/4 pounds unpeeled russet potatoes
- Kosher salt
- 1/4 cup dry white wine
- Freshly ground black pepper
- 1 pound large shrimp, cooked, peeled, and deveined, cut into 3/4″ pieces
- 3 plum tomatoes (about 2/3 pounds), quartered lengthwise, then crosswise
- 5 tablespoons extra-virgin olive oil
- 6 fresh basil leaves, thinly sliced
- Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain. transfer onion to a large bowl; add vinegar and toss to coat. Set aside.
- Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes. Drain. Let cool slightly. Using a kitchen towel, rub skins off potatoes. Cut potatoes into 3/4″ pieces and transfer to a medium bowl; drizzle wine over. Season with salt and pepper and gently toss to combine; set aside.
- Add shrimp, tomatoes, and oil to bowl with onions. Season with salt and pepper and toss gently to incorporate. Let sit for 5 minutes until flavors meld. Add basil, toss gently, and serve.