Salt & Vinegar Potato Salad
on May 15, 2017, Updated Jul 08, 2023
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Pickled onions are the star of this salt & vinegar potato salad with grilled red potatoes. Try it for a lighter version of potato salad.
It’s week 2 of farmers market season, and the pickings were just as slim as week 1.
Please forgive my complaining. I know I am being very impatient. And yes, ungrateful.
I did see a stand that had Sun Gold tomatoes, so it won’t be long before all the leafy greens and asparagus transform into everyone’s favorite rainbow of fruits and veggies.
We all just have to keep waiting. It will be worth it.
I left the market with a few things including a paper bag filled with red potatoes.
With Memorial Day a couple weeks away, I’ve been thinking about what to make for the long weekend.
The sides are always what get me more excited than the main course with burgers and hot dogs.
So I’m treating Memorial Day like the summer version of Thanksgiving, also known as Sides-giving. 
Any summer cook-out spread requires a potato salad.
However, my problem is that I’m not a fan of those traditional creamy potato salads.
Vinegar and oil-based dressings are my thing for any salad no matter if its potatoes or greens.
I fully embraced my love of salt & vinegar potato chips and made salt & vinegar potato salad.
How To Make Salt & Vinegar Potato Salad
Instead of roasting my farmers market red potatoes, first I boiled them until they were tender and cooked through in the middle.
Once the potatoes had cooled a bit, I halved them. After that, I turned on the grill.
I grilled the potatoes cut side down for a few minutes until they had grill mark stripes.
Instead of just whisking together a vinaigrette, I pickled sliced red onions in champagne vinegar.
I tossed those charred spuds with the pickled red onions and champagne vinegar, olive oil and parsley.
Finally, for some crunch, I stirred in crumbled kettle-cooked salt & vinegar potato chips into the bowl.
Salt & Vinegar Potato Salad
Ingredients
- 3 pounds red potatoes
- Kosher salt & black pepper
- 1 small red onion sliced thinly
- 1/2 cup champagne vinegar
- 1/4 cup olive oil
- 1 cup lightly packed parsley leaves roughly chopped
- 2 cups kettle-cooked salt & vinegar potato chips crushed
Instructions
- Place the potatoes in a large saucepan filled with salted water. Bring the water to a boil and cook the potatoes until tender, about 20 minutes. Use a slotted spoon to transfer the potatoes to a plate to cool. Halve the potatoes lengthwise.
- While the potatoes are cooking, combine the onions and vinegar in a small bowl. Let stand for 10 minutes.
- Heat a gas or charcoal grill on medium high heat. Place the potatoes on the grates cut side down and grill until they are slightly charred and grill-marked, about 5 minutes.
- In a large bowl, combine the potatoes, onions, vinegar, olive oil, parsley and chips. Season with salt and pepper.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
