Salt & Vinegar Pickled Potato Salad
Ingredients
- 3 lbs. yellow or Yukon Gold potatoes, scrubbed and not peeled
- 1 red onion sliced thin, then cut into half moons
- 6 tbsp. apple cider vinegar
- 2 ½ tsp. kosher salt
- ½ tsp. sugar
- 2 tbsp. extra virgin olive oil
- ½ cup chopped dill pickles
- ¼ cup chopped dill fronds
Preparation
- Place sliced onions in bowl
- Add 2 tbsp. of cider vinegar, ½ tsp. of salt and ½ tsp. of sugar
- Mix thoroughly and let sit for 30-45 minutes stirring occasionally
- Place potatoes in pot, fill with cold salted water to an inch over potatoes
- Bring to a boil and cook for 15 minutes or so, until potatoes are fork tender but not to soft
- Drain and when potatoes are cool enough to handle cut into bite size pieces
- Place cut potatoes into large bowl
- Mix 4 tbsp. of cider vinegar, 2 tbsp. of olive oil and 2 tsp. of salt together and add to potatoes stir to combine
- Add onions, pickles and dill fronds and mic further
- Adjust seasonings and serve warm or at room temperature
- Also tastes good refrigerated
Category
Salads/Dressings/Marinades