Salt and vinegar potato salad
This salt and vinegar potato salad features a tangy dressing made from vinegar and olive oil, complemented by the sweetness of sugar and the crunch of onions. It’s an easy, zesty side perfect for any gathering.
Cook time 45 min
Prep time 20 min
Ingredients:
10 potatoes0.60 cup vinegar
3/4 cup olive oil
2 tsp salt
1 onion
1 tsp sugar
Salt and vinegar potato salad is a tangy and flavorful twist on the traditional potato salad. This recipe combines the acidic zing of vinegar with the smooth richness of olive oil and the subtle sweetness of sugar to create a perfectly balanced dish. It's easy to make and perfect for picnics, barbecues, or as a side dish to your favorite meal.
Instructions:
- Peel and cube the potatoes into uniform pieces (about 1-inch cubes for even cooking).
- Place the potato cubes into a large pot and cover them with cold water.
- Add a pinch of salt to the water and bring the pot to a boil over high heat.
- Once boiling, reduce heat to medium and simmer the potatoes until they are fork-tender but still firm, about 10-12 minutes. Be cautious not to overcook them.
- Drain the potatoes in a colander and set aside to cool slightly.
- In a small bowl, whisk together the vinegar, olive oil, salt, and sugar until well combined. This will create a tangy and flavorful dressing for the salad.
- While the potatoes are still slightly warm, place them in a large mixing bowl.
- Add the finely chopped onion to the bowl with the potatoes.
- Pour the vinegar dressing over the potatoes and onions. Gently toss everything together until the potatoes and onions are evenly coated with the dressing. Be careful not to mash the potatoes while mixing.
- Taste the potato salad and adjust seasoning if needed. You may want to add a bit more salt or a splash of vinegar according to your preference.
- Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
- Before serving, give the salad a gentle toss to redistribute the dressing.
- For an additional layer of flavor, you can garnish the potato salad with chopped fresh herbs like parsley or chives if desired.
This salt and vinegar potato salad is a simple yet delicious dish that brings a fresh and zesty twist to the classic. Whether you're serving it at a summer gathering or as a side to your favorite entrée, it's sure to be a hit. Enjoy the harmonious blend of sharp vinegar, smooth olive oil, and perfectly cooked potatoes in every bite.
Salt and vinegar potato salad FAQ:
Waxy potatoes like red or new potatoes are ideal for potato salad as they hold their shape well after boiling. If you prefer a creamier texture, you can use Yukon Gold potatoes.
Boil the potatoes for about 10-12 minutes until they are fork-tender but still firm. Avoid overcooking to prevent a mushy texture.
Yes, you can prepare the salad a day in advance. Refrigerate it for at least an hour before serving to allow the flavors to meld.
White vinegar or apple cider vinegar works best for this recipe, but you can also experiment with wine vinegar for a slightly different flavor.
Store leftover potato salad in an airtight container in the refrigerator. It should be consumed within 3-4 days for the best quality.
Tips:
- Choose waxy potatoes like Yukon Gold or red potatoes for better texture and flavor absorption.
- Allow the potatoes to cool slightly before mixing with the other ingredients to preserve their structure and avoid mushiness.
- Adjust the vinegar and sugar to taste, keeping in mind that the flavors will meld and develop over time.
- Add fresh herbs like dill, parsley, or chives for an extra layer of flavor and color.
- For a creamier version, consider mixing in a small amount of Greek yogurt or mayonnaise.
Nutrition per serving
12 ServingsCalories 150kcal
Protein 3.74g
Carbohydrates 33g
Fiber 3.96g
Sugar 2.58g
Fat 14g
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