/9eda7a31-b2e7-4123-89a6-b6c8d535dd07--DSC00158.jpg "Salt & Vinegar Potato And Onion Salad")
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Serves
6-8 as a aspect
Writer Notes
Right here’s a riff on salt and vinegar potato chips. I’m now not a fan of mayo so I’m always experimenting with vinegar primarily based mostly potato salad. Right here is my current version to this point. One issue of warning – while you compile yourself boiling the potatoes within the vinegar it is seemingly you’ll favor to open an window or switch on the fan. It could per chance per chance get a tiny bit potent. – melissav —melissav
Test Kitchen Notes
This salad has all the pieces I bask in about salt and vinegar chips. Boiling the chips in vinegar packs within the tartness, while broiling gives them good crispy edges — certainly worth the extra step. The salad is executed with crunchy onions and salty capers for a sexy combination of flavors and textures. – Stephanie
—The Editors
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Test Kitchen-Authorized
Ingredients
2 pounds
yukon gold potatoes (about 3 smart)
2-2.5 cups
white vinegar
2 cups
pink onion (approx 1/2 of a smart onion), sliced thin
2 tb + 1/4 cups
olive oil, separated
1/4 cup
apple cider vinegar
1 tablespoon
dijon mustard
1 tablespoon
capers
1 tablespoon
minced chives-
pepper, kosher salt, and sea salt
Instructions
- Prick the potatoes 1/4 lunge thick. Right here is highest on a mandoline. In case your potatoes are smart, it is seemingly you’ll favor to gash every sliced spherical in half.
- Situation the potatoes in a saucepan and add the white vinegar, upright ample to masks, and a few smart pinches of kosher salt. Bring to boil and boil for five minutes. Check up on the pot in moderation; it tends to boil over. As soon as you judge you are within the obvious and turn your support, this also can boil over.
- After five minutes, turn off the heat and map the pot apart for 20 minutes.
- In the meantime preheat the broiler and set apart the sliced onions in a limited bowl.
- After 20 minutes, drain the vinegar into the bowl with the onions. Return the certainly drained potatoes to the pot and toss with 2 TB olive oil.
- Unfold the potatoes out on a baking sheet; you also can favor to accomplish this in 2 batches. Broil until golden and fork gentle. Situation in a smart bowl.
- Combine 1/4 olive oil, apple cider vinegar, dijon, capers, chives, and ground sunless pepper in a limited bowl and pour into the bowl of potatoes.
- Drain the onions and add to the potatoes. Add a generous pinch of seal salt and toss. Style and add more sea salt to taste.
- Let sit down for a minimum of quarter-hour so the potatoes soak up the dressing and the vinegar mellows a tiny bit. Wait on or map apart to abet later.
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