Do you like salt and vinegar chips and like to deviate from the well beaten path to creamy potato salads? Then you will love this potato salad. It has a vinegar and oil dressing with salt and ample grindings of fresh ground pepper. It even has crumbled kettle style salt and vinegar chips mixed in at the last minute for a little crunch.

Not a Creamy Potato Salad!

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Course: Sides
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Degree of Difficulty : Easy
Servings: 2 people
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.


  • 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
  • kosher salt to taste
  • freshly ground pepper to taste


  • 4-5 sprigs parsley leaves roughly chopped


  • Gather all ingredients before starting the recipe.
  • Place whole potatoes in a medium sauce pan, 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 slice shallots or red onion and add to a medium sized mixing bowl. Add vinegar, oil, salt and black pepper, 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 you taste.
  • Serve at room temperature.

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