Best 2 Oil And Vinegar Potato Salad Recipes
In the realm of classic salads, the Oil and Vinegar Potato Salad stands tall as a testament to the harmonious simplicity of a few carefully chosen ingredients. This delectable dish, often gracing picnics, potlucks, and summer barbecues, embodies the essence of culinary balance with its tender potatoes, tangy vinegar, and the richness of olive oil. This recipe collection takes you on a culinary journey, offering a myriad of variations that elevate the traditional Oil and Vinegar Potato Salad to new heights of flavor and appeal. From a vibrant Lemon-Dill rendition to a smoky Chipotle-Lime twist, each recipe promises a unique taste adventure. Additionally, a Vegan and a Mustard-Bacon variation cater to different dietary preferences and add delightful layers of flavor. Embark on this culinary exploration and discover the perfect Oil and Vinegar Potato Salad recipe to tantalize your taste buds and become a staple in your culinary repertoire.
Here are our top 2 tried and tested recipes!
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.
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.
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or red potatoes, hold their shape better than starchy potatoes, such as russets, making them ideal for potato salad.
- Cook the potatoes properly: To prevent the potatoes from becoming mushy, boil them until they are just tender, about 15-20 minutes. You can also roast or grill the potatoes for a more flavorful salad.
- Make the dressing in advance: The dressing for oil and vinegar potato salad can be made ahead of time and stored in the refrigerator for up to 2 days. This will allow the flavors to meld and develop.
- Use fresh herbs: Fresh herbs, such as parsley, chives, or dill, add a bright, flavorful touch to potato salad. Add them just before serving to preserve their delicate flavor.
- Don't overdress the salad: Potato salad should be dressed lightly, so that the flavors of the potatoes and dressing can shine through. Start with a small amount of dressing and add more to taste.
Conclusion:
Oil and vinegar potato salad is a classic summer dish that is easy to make and always a crowd-pleaser. With its simple, yet flavorful ingredients, it's a perfect side dish for picnics, potlucks, and barbecues. Whether you prefer a traditional recipe or a more modern twist, there's an oil and vinegar potato salad out there for everyone. So next time you're looking for a refreshing and delicious salad, give oil and vinegar potato salad a try. You won't be disappointed!
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