Ingredients

serves 10 to 12

　　2 tablespoons plus 1 1/2 teaspoons coarse salt

　　4 Vidalia or other sweet onions, cut into 1/4-inch dice

　　1 1/2 cups mayonnaise

　　1/4 cup apple cider vinegar

　　1 tablespoon sugar

　　1 teaspoon ground celery seed

　　1/2 teaspoon freshly ground pepper

　　

Step 1

Prepare a large ice-water bath; set aside. Bring a stockpot of water to a boil; add 2 tablespoons salt and the onions; simmer until the onions are translucent but still crisp, about 4 minutes. Transfer to the ice bath to cool. Drain; pat dry with paper towels.

　　

Step 2

Transfer to a large bowl, and mix with the mayonnaise, vinegar, sugar, celery seed, remaining 1 1/2 teaspoons salt, and pepper. Serve, or store, covered with plastic wrap, in the refrigerator up to 2 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.