Saltandvinegarpotatosalad Recipes

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SALT AND VINEGAR POTATO SALAD



Salt and Vinegar Potato Salad image

If you love salt and vinegar potato chips you are gonna love this recipe. The Old Bay gives it that little extra. From Gourmet magazine. Cook time includes marinating time.

Provided by SkinnyMinnie

Categories     Potato

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 8

1 large red onion, cut into 1/3-inch wide wedges and layers separated
1/2 cup cider vinegar, plus
2 tablespoons cider vinegar
2 teaspoons salt
5 lbs medium yellow fleshed potatoes, such as Yukon Gold
2 1/2 teaspoons Old Bay Seasoning
1 1/4 teaspoons sugar
3/4 cup olive oil

Steps:

  • Toss together onion, 2 Tbs. vinegar, and 1/2 teaspoons salt in a bowl. Marinate at room temperature, tossing occasionally, until slightly softened and pink, about 45 minute.
  • Cover potatoes with salted cold water in a 5 quart pot, then simmer, uncovered, until just tender, 15-20 minute.
  • While potatoes cook, whisk together 2 teaspoons Old Bay seasoning with sugar, remaining 1 1/2 teaspoons salt, and 1/2 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 if needed, and serve warm or at room temperature.

Nutrition Facts : Calories 274.3, Fat 13.7, SaturatedFat 1.9, Sodium 400.3, Carbohydrate 34.8, Fiber 4.4, Sugar 2.5, Protein 4

SALT AND VINEGAR POTATO SALAD



Salt and Vinegar Potato Salad image

Provided by Maggie Ruggiero

Categories     Onion     Potato     Side     Marinate     Vegetarian     Quick & Easy     Summer     Vegan     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 7

1 large red onion, cut lengthwise into 1/3-inch-wide wedges and layers separated
1/2 cup plus 2 tablespoons cider vinegar
2 teaspoons salt
5 lb medium yellow-fleshed potatoes such as Yukon Gold
2 to 2 1/2 teaspoons Old Bay seasoning
1 1/4 teaspoons sugar
3/4 cup extra-virgin olive oil

Steps:

  • 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.
  • 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 2 teaspoons Old Bay seasoning with sugar, remaining 1 1/2 teaspoons salt, and remaining 1/2 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.
  • Onion can be marinated, covered and chilled, up to 1 day.

HERB-VINEGAR POTATO SALAD



Herb-Vinegar Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 0

Steps:

  • Mix 1 cup chopped mixed parsley, dill and chives, 1/2 cup chopped shallots, 6 tablespoons each white wine vinegar and olive oil, and salt and pepper. Toss with 2 pounds boiled quartered new potatoes.

TANGY, ZESTY OIL AND VINEGAR POTATO SALAD



Tangy, Zesty Oil and Vinegar Potato Salad image

The best potato salad you've never had. For when your craving that certain ZING from vinegar...I don't like regular potato salad. I don't like sweet relish, eggs, or miracle whip in my potato salad. The sharp onion with the vinegar balances the soft potato texture. Inexpensive and college budget approved. For more of a bite, add two to three teaspoons of whole grain mustard along with the olive oil. Try this!! Yumm....From Bon Appetit, 2009. **Note: To use smaller potatoes, cook time is about 5 minutes less.

Provided by College Girl

Categories     Potato

Time 45m

Yield 5 cups, 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs potatoes, Yukon Gold about 5 medium unpeeled
1/4 cup vinegar, red wine vinegar
1/2 teaspoon sugar
1/2 onions or 1/2 red onion, very thinly sliced
1/4 cup olive oil, extra-virgin
2 tablespoons parsley, chopped

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then cut into 1/3-inch slices.
  • Place warm potatoes in large bowl. Stir red wine vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.
  • Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature.

SALT AND VINEGAR POTATOES



Salt and Vinegar Potatoes image

Potatoes that taste like the chips.

Provided by ahmom

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 2

Number Of Ingredients 4

2 large potatoes, sliced
1 cup vinegar, or as needed
1 tablespoon butter, or as needed
salt to taste

Steps:

  • Place potatoes into a pot and pour in enough vinegar to cover; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain well.
  • Heat butter in a large skillet over medium heat. Cook and stir potatoes in melted butter until crunchy and brown, 5 to 10 minutes; season with salt.

Nutrition Facts : Calories 337.4 calories, Carbohydrate 64.5 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 8.1 g, Protein 7.5 g, SaturatedFat 3.7 g, Sodium 140.6 mg, Sugar 2.9 g

OIL AND VINEGAR POTATO SALAD



Oil and Vinegar Potato Salad image

Provided by Maria Helm Sinskey

Categories     Mustard     Potato     Side     Marinate     Picnic     Vegetarian     Low Cal     Backyard BBQ     Dinner     Vinegar     Summer     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

1 1/2 pounds Yukon Gold potatoes (about 5 medium), unpeeled
1/4 cup red wine vinegar
1/2 teaspoon sugar
1/2 small red onion, very thinly sliced
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then cut into 1/3-inch slices.
  • Place warm potatoes in large bowl. Stir red wine vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.
  • Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature.

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