Salt and Vinegar Potato Salad

Hi guys!!! I hope everyone is enjoying their long weekend! I have a new recipe to share, it’s perfect for barbeques or for upcoming tailgates you may be attending! I’m a huge fan of Salt & Vinegar Potato Chips, so when Tracy posted a recipe for a Salt & Vinegar Potato Salad a few years I made a mental note, but never got around to making it until earlier this summer! I’m sorry I waited so long! This is not you average potato salad, it’s much better!!

For the potato salad you need the following: 4 pounds of medium Yukon Gold potatoes, 1/2 large red onion, 3/4 cup of apple cider vinegar, 1/2 cup of olive oil, 2 teaspoons of salt, and 2 1/2 teaspoons of Old Bay.

First you need to pickle your onions! Thinly slice 1/2 of a large red onion. Combine the onion with 1/4 cup of apple cider vinegar.

Follow the vinegar with 1/2 teaspoon of salt. Stir and let the onions sit at room temperature for about 45 minutes.

While the onions pickle, get started on the potatoes. Thoroughly scrub the potatoes. Place the potatoes in a pot and fill the pot with water until the potatoes are covered. Bring water to a boil, and continue to boil for about 20 minutes, or until the potatoes are fork tender.

While the potatoes cook, make your dressing. Measure 1/2 cup of apple cider vinegar.

Add 2 1/2 teaspoons of Old Bay and 1 1/2 teaspoons of salt to the vinegar.

Whisk to combine. Isn’t my Mom’s baby whisk cute?? So fun to cook in a fully stocked kitchen!

Flash forward 20 minutes. Remove the potatoes from the heat. Drain the potatoes and rinse them with cold water.

When the potatoes are cool enough to handle, peel off the skins. You could use a peeler, but I didn’t find this necessary, the peels came off with my hands!

After peeling, cut your potatoes into cubes.

Throw the cubes of potato into a bowl.

Pour the dressing over the potatoes.

Stir to make sure the potatoes are evenly coated.

Follow the dressing with the pickled red onions. The pickling vinegar can go in as well!

Finally, add the 1/2 cup of olive oil.

Give everything a good stir.

Serve the potato salad hot or cold! We tried it while it was still hot, but served it cold/room temp at the barbecue we attended.

I hope you guys enjoy this as much as I did! Looking at the pictures is bringing back some good memories, I’ll definitely be making this again soon!

Salt and Vinegar Potato Salad
Slightly adapted from Shutterbean and Joy the Baker

4 lb. Yukon Gold potatoes
1/2 large red onion, thinly sliced
3/4 cup apple cider vinegar
1/2 cup olive oil
2 tsp. salt
2 1/2 tsp. Old Bay Seasoning

Begin by pickling the red onion. Thinly slice the onion and then combine with 1/4 cup of apple cider vinegar and 1/2 tsp. salt. Stir to combine. Let the onions sit at room temperature for about 45 minutes.

Thoroughly scrub the potatoes and place them in a large pot. Cover the potatoes with water, then bring to a boil. Allow the potatoes to boil for about 20 minutes, or until fork tender.

In the meantime, make the dressing. Combine 1/2 cup of apple cider vinegar, 1 1/2 tsp. salt, and 2 1/2 tsp. Old Bay. Whisk to combine and then set aside.

When the potatoes are tender, drain and then rinse with cold water. Allow the potatoes to cool until they are safe to handle. Remove the skins with a peeler or with hands. Slice the potatoes into cubes and place in a bowl.

Pour the dressing over the potatoes and stir to coat. Follow the dressing with the pickled onions (and pickling vinegar!) and the 1/2 cup of olive oil. Stir everything well.

The potato salad can be served warm, at room temperature, or cold!

Enjoy!

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4 Comments

Filed under cooking, easy, food, red onion, side, summer

4 responses to “Salt and Vinegar Potato Salad

  1. Pingback: I love lists, Friday! – Shutterbean

  2. This is such a different take on potato salad…I really like the idea of it! Thank you for sharing!

  3. Chelsea Eats Treats

    Yummm this looks awesome! Such a nice alternative to thick mayo potato salads

  4. Pingback: Weekend Snapshots July 4-7, 2013 | Hudson on the Potomac

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