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2 pounds potatoes
2 cups white vinegar
2 cups red onion, sliced thin
2 TB + 1/4 cups olive oil, separated
1/4 cup apple cider vinegar
1 T dijon mustard
1 T capers
1 T minced chives
pepper, kosher salt, and sea salt

Slice the potatoes 1/4 inch thick. This is easiest on a mandoline. If your potatoes are large, you may want to slice each sliced round in half. Place the potatoes in a saucepan and add the white vinegar, just enough to cover, and 2 large pinches of kosher salt. Bring to boil and boil for 5 minutes. Watch the pot carefully; it tends to boil over. As soon as you think you are in the clear and turn your back, it will boil over. 

After five minutes, turn off the heat and set the pot aside for 20 minutes.  

Meanwhile preheat the broiler and place the sliced onions in a small bowl. After 20 minutes, drain the vinegar into the bowl with the onions. Return the completely drained potatoes to the pot and toss with 2 TB olive oil.  Spread the potatoes out on a baking sheet; you may have to do this in 2 batches. Broil until golden and fork tender. Place in a large bowl.

Mix 1/4 olive oil, apple cider vinegar, mustard, capers, chives, and ground black pepper in a small bowl and pour into the bowl of potatoes. Drain the onions and add to the potatoes. Add a generous pinch of seal salt and toss. Taste and add more sea salt or vinegar to taste.  Let sit for at least 15 minutes so the potatoes soak up the dressing and the vinegar mellows a bit. Serve or set aside to serve later.