Prep: 1. Halve potatoes. 2. Chop chives. Make: 1. Combine potatoes, 1 cup vinegar, and 1 tablespoon kosher salt in a saucepan; add water to cover by 1 inch. 2. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes. Drain and pat dry. 3. Heat butter in a skillet over medium-high heat. 4. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. 5. Drizzle with remaining 2 tablespoons of vinegar. Serve topped with chives and sea salt.