Salt & Vinegar Potato and Onion Salad

By • May 25, 2010 • 3 Comments

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Author Notes: This is a riff on salt and vinegar potato chips. I'm not a fan of mayo so I'm always experimenting with vinegar based potato salad. This is my favorite version so far. One note of caution - when you are boiling the potatoes in the vinegar you might want to open an window or turn on the fan. It can get a little potent. - melissavmelissav

Food52 Review: This salad has everything I love about salt and vinegar chips. Boiling the chips in vinegar packs in the tartness, while broiling gives them wonderful crispy edges -- definitely worth the extra step. The salad is completed with crunchy onions and salty capers for a wonderful combination of flavors and textures. - Stephanie
The Editors

Serves 6-8 as a side

  • 2 pounds yukon gold potatoes (about 3 large)
  • 2-2.5 cups white vinegar
  • 2 cups red onion (approx 1/2 of a large onion), sliced thin
  • 2 TB + 1/4 cups olive oil, separated
  • 1/4 cup apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon capers
  • 1 tablespoon minced chives
  • pepper, kosher salt, and sea salt
  1. Slice the potatoes 1/4 inch thick. This is easiest on a mandoline. If your potatoes are large, you may want to slice each sliced round in half.
  2. Place the potatoes in a saucepan and add the white vinegar, just enough to cover, and 2 large pinches of kosher salt. Bring to boil and boil for 5 minutes. Watch the pot carefully; it tends to boil over. As soon as you think you are in the clear and turn your back, it will boil over.
  3. After five minutes, turn off the heat and set the pot aside for 20 minutes.
  4. Meanwhile preheat the broiler and place the sliced onions in a small bowl.
  5. After 20 minutes, drain the vinegar into the bowl with the onions. Return the completely drained potatoes to the pot and toss with 2 TB olive oil.
  6. Spread the potatoes out on a baking sheet; you may have to do this in 2 batches. Broil until golden and fork tender. Place in a large bowl.
  7. Mix 1/4 olive oil, apple cider vinegar, dijon, capers, chives, and ground black pepper in a small bowl and pour into the bowl of potatoes.
  8. Drain the onions and add to the potatoes. Add a generous pinch of seal salt and toss. Taste and add more sea salt to taste.
  9. Let sit for at least 15 minutes so the potatoes soak up the dressing and the vinegar mellows a bit. Serve or set aside to serve later.
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Tags: potato salad, serves a crowd

Comments (3) Questions (1)

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Stringio

over 3 years ago sawadee

I made this recipe on Sunday and I was terribly disappointed. I chose it because I enjoy salt and vinegar potato chips and I don't eat mayonnaise. It might be alright as a very small side, but if you take more than a few bites, the vinegar is overpowering--or at least, that was my experience.

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over 4 years ago lastnightsdinner

You had me at "salt and vinegar potato chips" - yum!

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I LOVE salt & vinegar potato chips (7 don't really like mayonnaise). I bet this is really good!