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.
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.
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
- 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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.