Best 2 Oil And Vinegar Potato Salad Recipes
Oil and vinegar potato salad is a classic summer dish that's both simple to make and delicious to eat. With its tangy dressing, tender potatoes, and crisp vegetables, this salad is a refreshing addition to any potluck, barbecue, or picnic. There are endless variations on the classic recipe, so you can customize it to your own taste. Whether you prefer a creamy or a light and tangy dressing, there's an oil and vinegar potato salad recipe out there for you.
Let's cook with our recipes!
TANGY, ZESTY OIL AND VINEGAR POTATO SALAD
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
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.
OIL AND VINEGAR POTATO SALAD
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
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.
Tips:
- Use a variety of potatoes. This will give your potato salad a more complex flavor and texture. Waxy potatoes, such as Yukon Golds or red potatoes, hold their shape well when cooked, while starchy potatoes, such as Russets, will break down more and create a creamier salad.
- Cook the potatoes until they are just tender. Overcooked potatoes will be mushy and fall apart in the salad.
- Let the potatoes cool completely before adding the dressing. This will help the potatoes absorb the dressing better.
- Use a good quality olive oil and vinegar. The quality of your ingredients will make a big difference in the flavor of your potato salad.
- Add some fresh herbs or vegetables to your salad. This will add color, flavor, and nutrients.
- Season your salad to taste. Add salt, pepper, and other seasonings to taste.
Conclusion:
Potato salad is a classic summer dish that is perfect for picnics, potlucks, and barbecues. It is a versatile dish that can be made with a variety of ingredients, so you can easily customize it to your own taste. With a little planning and effort, you can make a delicious potato salad that will be a hit at your next gathering.
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