Potato salad recipe from Boston Globe Cook book?

I know that the recipe calls for grated onion and oil and vinegar but you prepare it a day ahead. If not from that cookbook, do you have one similar? Thanks!!Potato salad recipe from Boston Globe Cook book?
GERMAN - DELI STYLE POTATO SALAD





5 lbs. potatoes


1 med. grated onion


1/4 c. Heinz white vinegar


2 tbsp. sugar


1 1/2 tsp. salt


1 1/2 c. water


1/4 tsp. white pepper


1/4 c. vegetable oil


3/4 c. Hellmanns /Best Foods mayonnaise





In a large pot, cover unpeeled potatoes with water and


cook until tender. Drain, peel, and thinly slice into a


large bowl. Add grated onion.





In a small saucepan, combine white vinegar, sugar, salt,


water, and ground white pepper. Heat to boiling and pour


immediately over the sliced potatoes and onion, mixing


lightly with a rubber spatula.





Cover and marinate for 2 hours or overnight in refrigerator. Blend in oil and mayonnaise until creamy, mixing very well.





Note: For German style, add crisped bacon bits and a little


of the bacon fat instead of mayonnaise.Potato salad recipe from Boston Globe Cook book?
This is one from the cook book, but it doesn't have grated onions, but green onions instead in it.


Warm yellow potato salad





Serves 6





To give potatoes for salad a good texture and great flavor, first boil the potatoes whole in their skins in generously salted water. Then slice, sprinkle the hot slices with vinegar, and let them sit for a few minutes before dressing. In this version, the sliced potatoes are arranged on a platter; the dressing and green onion garnish are sprinkled on top.








8 medium yellow potatoes (about 4 pounds)


Salt and pepper, to taste


1/4 cup cider vinegar


1 tablespoon Dijon mustard


1/4 cup canola oil


2 tablespoons chopped fresh parsley


3 green onions (white and green parts), very thinly sliced


1. Fill a large saucepan with the whole unpeeled potatoes, water to cover them by 2 inches, and a generous pinch of salt; bring the water to a boil. Cover with the lid and boil the potatoes for 30 minutes, or until the potatoes are tender when pierced with a skewer. Add more boiling water to the pot, if necessary, to keep the water level up.





2. With tongs, remove the potatoes from the pot and set them on a board. Let them sit for 5 minutes. Cut them into 1/4-inch slices. Arrange half the potatoes on a shallow platter. Sprinkle with1 tablespoon of the vinegar, salt, and pepper. Layer the remaining slices, 1 tablespoon vinegar, salt, and pepper. Set the potatoes aside for 5 minutes.





3. In a bowl, whisk the remaining 2 tablespoons of vinegar, another pinch each of salt and pepper, and mustard. Whisk in the oil a teaspoon at a time until the dressing emulsifies.





4. Pour the dressing over the potatoes, sprinkle with parsley, and top with the sliced green onions. Serve warm.
thick strips bacon (about 5 ounces), cut into 1-inch pieces


1 large Spanish onion, cut in 1/4-inch dice


1 teaspoon salt, plus more for the cooking water


2 Golden Delicious apples, peeled, cored, and cut in 1/2-inch dice


3 pounds small Yukon Gold potatoes, quartered (or 3 pounds large Yukon Golds, cut in 1/2-inch dice)


Handful fresh chives, thinly sliced


1/4 cup olive oil


2 tablespoons red wine vinegar


2 tablespoons whole-grain mustard


2 teaspoons chopped fresh thyme


3/4 teaspoon pepper


1. In a heavy-based skillet over medium heat, render the bacon, stirring occasionally, until it browns. Transfer to a plate lined with paper towels.





2. Add the onion to the fat in the pan, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, for 6 minutes or until the onion softens and starts to turn golden brown. With a slotted spoon, transfer the onion to a small bowl. Add the apple.





3. In a large saucepan, combine the potatoes, cold water to cover by a couple of inches, and a generous pinch of salt. Bring to a boil, lower the heat, and cover the pan. Simmer for 15 minutes or until the potatoes are tender when pierced with a paring knife. Drain well.





4. In a large serving bowl, toss the potatoes with the onion mixture, bacon, chives, oil, vinegar, mustard, 1 teaspoon of the thyme, the pepper, and remaining 1/2 teaspoon salt. Toss well. Taste for seasoning and add salt and pepper, if you like. Sprinkle with the remaining thyme. If necessary, cover and set aside at room temperature for up to 1 hour before serving. Tony Rosenfeld





Think this is right, ENJOY!

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