• Gather all ingredients before starting recipe.

Potatoes and Onions

• Place 6 small Yukon gold or white potatoes in a small sauce pan, cover with water, bring to a boil, then turn down heat and simmer for 15 minutes, or until the potatoes are done. They should not be mushy. Drain and set on a board until they cool to handle.
  
• Peel potatoes and set aside until ready to use for the salad.
  
• Peel 1/2 small red skinned onion, cut in half and slice very thinly, set aside until ready for the salad

Dressing

• Combine 1/3 cup white vinegar, 2 tbsp tablespoons of sugar, a pinch of salt, 2-3 bay leaves, and 1 cup water in a small saucepan. Bring to a boil, stir until the sugar has dissolved, then remove from heat.
  

Assembly

• Slice potatoes into 1/4" slices into a pretty glass bowl,
  
• Season with kosher salt and freshly ground black pepper to taste, then add a layer of thinly sliced red onion
  
• Repeat layers with onion as the top layer.
• Pour hot dressing on potatoes and onions until the dressing barely covers the top layer and top with the bay leaves. Add a 1 drizzle olive oil and allow to come to room temperature and serve.