Ingredients

serves 4 to 6 as a side dish

　　Cup champagne vinegar

　　Kosher salt and freshly ground black pepper

　　1 teaspoon sugar

　　1/4 cup olive oil

　　1 1/2 tablespoons walnut oil

　　1 medium onion, thinly sliced

　　1 1/2 pounds (about 8) medium Yukon Gold potatoes

　　

Step 1

Whisk together the vinegar, 1 teaspoon salt, black pepper to taste, the sugar, and both oils in a small bowl. Add the onion and toss to coat.

　　

Step 2

Put the potatoes in a medium pot and cover with cold water; add a big pinch of salt. Bring to a boil over high heat and then reduce the heat to a simmer. Cook for about 12 minutes, until the potatoes are easily pierced with the tip of a sharp knife but are still firm. Drain the potatoes, and as soon as they are cool enough to handle, rub the skins off by using a clean tea towel or peel them with a sharp paring knife. Slice the potatoes into-inch-thick slices and put in a large bowl. Pour the onion mixture over the warm potatoes and combine gently with your hands. Taste for seasoning, and add more salt if necessary.

　　Cooking in the Moment