1 small red onion (about 4 ounces), thinly sliced into rings

5 tablespoons red wine vinegar

1 3/4 pounds unpeeled russet potatoes

Kosher salt

1/4 cup dry white wine

Freshly ground black pepper

1 pound large shrimp, cooked, peeled, and deveined, cut into 3/4″ pieces

3 plum tomatoes (about 2/3 pounds), quartered lengthwise, then crosswise

5 tablespoons extra-virgin olive oil

6 fresh basil leaves, thinly sliced



Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain.

Transfer onion to a large bowl; add vinegar and toss to coat.

Set aside.

Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes.


Let cool slightly.

Using a kitchen towel, rub skins off potatoes.

Cut potatoes into 3/4″ pieces and transfer to a medium bowl; drizzle wine over.

Season with salt and pepper and gently toss to combine; set aside.

Add shrimp, tomatoes, and oil to bowl with onions.

Season with salt and pepper and toss gently to incorporate.

Let sit for 5 minutes until flavors meld.

Add basil, toss gently, and serve.