Do you like salt and vinegar chips and like to deviate from the well beaten path to creamy potato salads? Then consider trying this recipe. This potato salad features a vinegar and oil dressing with salt and loads of fresh ground pepper. It even has crumbled kettle style salt and vinegar chips mixed in at the last minute for a little crunch.
Tip : If you are planning to grill something to go with the potatoes, you could pop the potatoes on the hot grill to get some nice grill marks instead of browning them in a skillet.
Ingredients
- 8-10 whole red skinned baby potatoes
- 1 medium shallot or 1/2 small red onion thinly sliced
- vegetable spray
- 2 tbsp white wine vinegar
- 3 tbsp olive oil
Garnish
- 4-5 sprigs parsley leaves roughly chopped
- kosher salt and freshly ground black pepper to taste
Instructions
- Gather all ingredients before starting the recipe.
- Place 8-10 whole red skinned baby potatoes in a medium saucepan, rinse potatoes under running water, then cover with water. Bring to a boil, then reduce heat a fast simmer an cook for 15 minutes, or until the potatoes feel firm tender when pierced with the tip of a sharp knife.
- Thinly 1 medium shallot or 1/2 small red onion and add to a medium sized mixing bowl. Add 2 tbsp white wine vinegar, 3 tbsp olive oil and kosher salt and freshly ground black pepper to taste and stir to combine.
- When potatoes are cooked, drain and spread out to cool.
- When the potatoes are cool enough to handle, slice in half
- Spray a medium skillet with vegetable spray and heat over medium high heat for 2-3 minutes.
- Add sliced potatoes, cut side down, and cook until golden brown on the cut side.
- Toss potatoes with vinegar and onion/shallot mixture. Adjust seasoning and/or vinegar to your taste.
- Serve at room temperature.
