Shrimp and Potato Salad
['1 small red onion (about 4 ounces), thinly sliced into rings', '5 tablespoons red wine vinegar', '1 3/4 pounds unpeeled russet potatoes', 'Kosher salt', '1/4 cup dry white wine', 'Freshly ground black pepper', '1 pound large shrimp, cooked, peeled, and deveined, cut into 3/4" pieces', '3 plum tomatoes (about 2/3 pounds), quartered lengthwise, then crosswise', '5 tablespoons extra-virgin olive oil', '6 fresh basil leaves', 'thinly sliced']
Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain. transfer onion to a large bowl; add vinegar and toss to coat. Set aside.
Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes. Drain. Let cool slightly. Using a kitchen towel, rub skins off potatoes. Cut potatoes into 3/4" pieces and transfer to a medium bowl; drizzle wine over. Season with salt and pepper and gently toss to combine; set aside.
Add shrimp, tomatoes, and oil to bowl with onions. Season with salt and pepper and toss gently to incorporate. Let sit for 5 minutes until flavors meld. Add basil, toss gently, and serve.
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