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.

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