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. - melissav —melissav
Test Kitchen Notes
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
Ingredients
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2 pounds
yukon gold potatoes (about 3 large)
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2-2.5 cups
white vinegar
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2 cups
red onion (approx 1/2 of a large onion), sliced thin
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2 tb + 1/4 cups
olive oil, separated
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1/4 cup
apple cider vinegar
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1 tablespoon
dijon mustard
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1 tablespoon
capers
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1 tablespoon
minced chives
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pepper, kosher salt, and sea salt
Directions
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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.
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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.
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After five minutes, turn off the heat and set the pot aside for 20 minutes.
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Meanwhile preheat the broiler and place the sliced onions in a small bowl.
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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.
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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.
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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.
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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.
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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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