Salt & Vinegar Potato Salad

When I was pregnant with our daughter, I was so so SO sick. Blech. I feel sick thinking about how sick I was. I had the most random list of things that I could tolerate. That list looked like: Gatorade, canned peaches, frosted flakes, chicken fingers, mac & cheese, cheeseburgers, and salt & vinegar potato chips. Random and oh so healthy, huh!? It is a miracle of nature that I only gained 9 pounds the entire pregnancy (and gave birth to a healthy 7 lb, 7 oz baby girl who was 3 days overdue!).

All that to say, I love salt & vinegar chips. Still to this day I can eat them until my tongue hurts!! I had a pile of potatoes that needed to be cooked and found a recipe for salt & vinegar potato salad. My taste buds immediately perked up and I knew I had to make it!! I used a mixture of white and red potatoes and this is as easy as any potato salad you’d ever make. The onions can sit overnight – the longer the better. After a 24 hour soak, they add a punch of onion flavor without the unfortunate dragon breath that we all know and love! They are also a beautiful shot of color for this summery side.

Salt & Vinegar Potato Salad

Adapted from: Gourmet Magazine
Yields:8 servings

1 large red onion, cut lengthwise into 1/3-inch-wide wedges and layers separated
1/3 cup plus 2 tablespoons cider vinegar
2 teaspoons salt
3 lb medium yellow-fleshed potatoes (such as Yukon Gold), red potatoes or a combination of the two
1 1/2 teaspoons Old Bay seasoning
1 teaspoons sugar
1/3 cup olive oil

Toss together onion, 2 tablespoons vinegar, and 1/2 teaspoon salt in a bowl. Marinate at room temperature, tossing occasionally, until slightly softened and pink, about 45 minutes. [Onion can be marinated, covered and chilled, up to 1 day.]

Cover potatoes with salted cold water in a 5- to 6-quart pot, then simmer, uncovered, until just tender, 15 to 20 minutes. While potatoes cook, whisk together Old Bay seasoning with sugar, remaining 1 1/2 teaspoons salt, and remaining 1/3 cup vinegar in a small bowl.

Drain potatoes in a colander, and when cool enough to handle but still warm, peel and cut into 1/2-inch-wide wedges. Toss warm potatoes with vinegar mixture in a large bowl. Add onion mixture and oil, tossing to combine. Add more Old Bay seasoning (to taste) if desired. Serve warm or at room temperature.

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5 thoughts on “Salt & Vinegar Potato Salad”

    1. I’m glad you liked it! 🙂 I liked it the day I made it and then I kept eating it and eating it all week – I couldn’t stay away!! It’s great warm or cold!

  1. OI!!!! special iolcos empanadayung shell is made of corn meal,egg whites and water. a little food color.golden yellow is from vigan(ilocos sur) and orange is from batac(ilocos norte).then rolled as thin as paper.1st step: put shredded young(unripe) papaya, yes! yung pang atchara. place the egg yolk& iolcos longanisa in the middle. other cooks or vendors use the whole egg. in vigan its yolk only, the whites will go to the shell.2nd step: fold cover to make a shell. seal and trim edges.3rd step : frying. yes!!! i agree!!!! better not look at it. =)) 4th step : in iolcos, they serve it on a plate if dine in, brown paper bag if take out.dip = cane vinegar, sugar, salt, pepper, chili and sliced onion.

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