Recipe information
Yield
serves 10 to 12
Ingredients
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
Preparation
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.
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