2 lbs Baby Yukons, 1 cup distilled white vinegar, 1 T kosher salt, water to cover, in a sauce pan. Bring to a boil, then simmer til tender. Melt 2 T butter in a skillet, add potatoes, season with salt and pepper. Cook potatoes til brown and crispy. Drizzle with 2 T vinegar, chives and sea salt.