Crispy Salt and Vinegar Potatoes

I saw this in the May 2014 Bon Appetit Magazine.  I cannot believe that my chive plant survived the worst winter in decades under my back porch.  It's as green as can be and about 7 inches tall so we'll have fresh chives for these potatoes.  I may make them this weekend when Chris smokes a brisket.

2lb. baby Yukon gold potatoes, halved or quartered if large
1 C. plus 2 tbsp. distilled white vinegar
1 tbsp. kosher salt, plus more
2 tbsp. unsalted butter
Freshly ground black pepper
2 tbsp. chopped fresh chives
Flakey sea salt

Combine potatoes, 1 C. vinegar, and 1 tbsp. kosher salt in a medium saucepan.  Add water to cover by 1".  Bring to a boil, reduce heat, and simmer until potatoes are tender, 20 to 25 minutes; drain and pat dry.

Heat butter in a large skillet over medium high heat.  Add potatoes; season with kosher salt and pepper.  Cook, tossing occasionally until golden brown and crisp, 8-10 minutes.  Drizzle with remaining vinegar.  Serve topped with chives and sea salt.