Salt and Vinegar Reds

By Jennifer Ann
February 4, 2010
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Author Notes: This recipe was inspired by a certain, unrelenting craving for potato chips, and malty french fries. These red potatoes are a healthier choice, and make a nice side to burgers, or pork tenderloin, right off the grill. Made ahead batches are very picnic-friendly, since these potatoes are equally good hot, warm, room temperature, or cold, and contain no dairy to lilt under the sun. - Jennifer AnnJennifer Ann

Food52 Review: What a joy it is to find a recipe like this, in which a few simple ingredients produce such terrific results. Starting with the delightful flavors in salt and vinegar potato chips, Jennifer Ann transforms them into the perfect summer side dish. Her recipe calls for very little oil, relying on a light mashing of the potatoes to pull them together (literally). A few scallions, sautéed just enough to soften, are a pleasant change from the yellow and red onions typically used in potato salads. I look forward to making this often in the coming months. - AntoniaJames
The Editors

Serves: 4

  • 1 pound dark red-skinned potatoes (ruby reds are nice)
  • 3 tablespoons good quality olive oil, divided
  • 4-5 scallions, white and pale green parts, thinly sliced
  • 1 tablespoon white wine vinegar
  • pinches of coarse, flaky sea salt
  • freshly ground black pepper
  • small handful of thinly sliced, dark green scallion tops
  • 2 teaspoons chives, chopped
  1. Cut the potatoes into halves or quarters depending on their size, place in a pot of cold water, and bring to a boil over high heat; simmer until potatoes are tender, and can be easily pierced with a fork.
  2. While the potatoes are on the stove, saute the white and pale green parts of the scallions in one tablespoon of olive oil, over medium heat, until they begin to soften and melt; remove from heat, and set aside.
  3. Strain the cooked potatoes, and transfer immediately to a large bowl; sprinkle with the vinegar while the potatoes are still hot, and let sit for about a minute or two; stir in remaining olive oil, cooked scallions, salt and pepper; smash ingredients together with a potato masher until they just begin to hold, but are still very rustic looking, and chunky (add a little more olive oil at this point if the potatoes seem a little dry - you want them to glisten).
  4. Transfer to serving bowl; sprinkle with dark green scallion slivers, and chives; add extra salt and pepper to taste, and serve warm.

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