I made a thing that tastes like another thing…
Salad that tastes like chips.
Wait… would anyone sign up for chips that taste like salad?
Wait…. Cobb Salad chips? Yes. How can we make this happen?
Ok. I’m totally distracted. I need to tell you about potato salad before the summer slips away.
This salad is special. There’s pickling and beans involved.
This salad is exactly 48 times more delicious than it is photogenic. It is salty, bright, crunchy, and tangy.
There are two extremely important ingredients in this salad. Pickled onions and Old Bay Seasoning.
Thinly sliced red onions are combined with salt and cider vinegar and left to pickle for about an hour.
This simple action really softens the flavor of the onions. Like… tremendous. It’s such an amazing trick.
I found myself sneaking bites of raw onion a they were pickling. Raw onion. And I’m totally not an onion person.
Trust me… this is delicious.
As far as the Old Bay Seasoning goes…. do not skip this important and wonderfully tangy ingredient. It’s my new perfume, face scrub and shampoo. Leave me alone.
Salt and Vinegar Potato Salad
recipe adapted from Shutterbean
1 large red onion, cut in half them sliced thinnly
1/2 to 3/4 cup apple cider vinegar
1 teaspoons salt
1/2 pound fresh green beans, sliced into 1-inch bits
4 pounds New Potatoes
1 tablespoon Old Bay Seasoning
1/3 cup olive oil
In a medium bowl, combine sliced onion, 1/4 cup of apple cider vinegar, and 1/2 teaspoon salt. Toss to coat and let sit at room temperature for about 1 hour. Toss occasionally during the hour.
Place clean, sliced green beans in a bowl and set aside.
Place un-peeled potatoes in a large pot. Cover with cold water and add a hearty pinch of salt. Bring to a boil, then simmer until potatoes are cooked through. Check the potatoes after about 15 minutes of simmering. Insert a sharp knife into a potato, if it meets just a bit of resistence, the potatoes are almost done cooking. When the potatoes have another 3 to 5 minutes of cookies, add the greed beans. Let beans simmer with the potatoes until potatoes are cooked through. Drain both the potatoes and beans into a collander.
When potatoes are cool enough to handle, use your fingers and a sharp knife to peel most of them. This might seem totally annoying. It is. I didn’t peel all of my potatoes. I like the rustic feel of some skin.
Coarsely slice potatoes into large chunks. Place potatoes and green beans in a large bowl, and top with pickled onions. Toss to coat. Add another 1/4 to 1/2 cup vinegar, Old Bay Seasoning, and 1 teaspoon salt. Top with olive oil and toss to coat. Serve warm or cold. It’s also super delicious after a few days rest in the fridge.