Potato salad with salt and vinegar
If you love the puckered flavor of salt and vinegar potato chips, this salad is for you. In this one, satisfying spuds with the skin on are doused in vinegar and sprinkled with salt while still hot for the ultimate in acid infusion. Then they are tossed with chopped dill pickles, a drizzle of olive oil, crispy slices of red onion and fresh dill leaves to complete a healthy and enjoyable salad that is sure to complement the other offers during any picnic or barbecue.
Active time: 15 minutes; Total time: 30 mins
Storage Notes: Refrigerate in an airtight container for up to 4 days.
Size tested: 6 servings; 4 1/2 cups
1 1/2 pounds medium new red potatoes or other waxy potatoes, washed and unpeeled
2 tablespoons plus 1 teaspoon white wine vinegar
1/2 teaspoon fine salt
1/4 cup finely chopped dill pickle
1/4 cup thinly sliced red onion (half moons)
3 tablespoons extra virgin olive oil
3 tablespoons coarsely chopped fresh dill leaves
Place potatoes in a medium saucepan and add cold water to cover by about 1 inch. Set the saucepan over high heat and bring to a boil. Reduce heat to medium-low, partially cover and simmer until potatoes are easily pierced with a knife or skewer but still have some resistance, about 15 minutes. Drain and when the potatoes are cool enough to handle but still warm, cut them into bite-size pieces and transfer them to a large bowl.
Sprinkle the hot potatoes with the vinegar and salt and mix. Add the pickle, onion, oil and dill and toss to combine.
Serve warm, at room temperature or refrigerate until ready to use.
Origin of the recipe
From cookbook author and registered dietitian nutritionist Ellie Krieger.
Tested by Olga Massov.
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