Potato Chip Bay Seasoning Potato Salad - Never Released Before

INGREDIENTS2 pounds small waxy potatoes, scrubbed, halvedKosher salt¼ cup cup olive oil, plus more for drizzling1 small red onion, thinly sliced¼ cup apple cider vinegar1 tablespoon whole grain mustard1 teaspoon Old Bay seasoning1 teaspoon (or more) coarsely ground black pepperPinch of cayenne pepper2 cups kettle-cooked potato chips¼ cup coarsely chopped parsley3 tablespoons finely chopped chives

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• Place potatoes in a large pot and pour in cold water to cover; season with salt. Bring to a boil; reduce heat and simmer until tender, 15–18 minutes. Drain and return to pot to dry out; let cool.
• Meanwhile, heat ¼ cup oil in a medium skillet over medium-high. Add onion; season with salt. Cook, stirring occasionally, until soft, about 5 minutes.
• Transfer onion to a large bowl. Stir in vinegar, mustard, Old Bay, black pepper, and cayenne. Add potatoes, potato chips, parsley, and chives to vinaigrette and toss to combine. Taste and season with salt and black pepper if needed; drizzle with more oil.
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