Salt and Vinegar Potato Salad

potato salad

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?

No.

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.

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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

Print this Recipe!

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.

64 thoughts on “Salt and Vinegar Potato Salad

  1. I’m afraid to ask….but if my potatoes has 3 to 5 minutes of cookies, does that increase the calorie content? Boy, I sure hope not. ;)

    Just messin’ with ya, Joy! lol

  2. I think this sounds delicious! Tangy, fresh and perfect for these late summer days. I don’t think I can find Old Bay Seasoning in Denmark though – to add to this salad, let alone use as face scrub and shampoo! But I trust your judgment like WOAH, so I’m going to hunt some down….

    xxx

    1. If you can’t find any in Denmark feel free to send me an e-mail, as I have an extra, unopened can in my pantry and I’ll send it to you! Love the Old Bay! :) ~inacloud(at)hotmail(dot)com~

  3. This looks great!
    I’m pretty obsessed with anything vinegar. I make Salt & vinegar potato chips from 101 Cookbooks and they’re one of my fav things in the world. It involves boiling the sliced potatoes in vinegar and then draining, coating with oil and salt, and then baking until crisp. I’ve also done it with chickpeas and green beans too…tastes just like S&V chips.

  4. Raw onions with vinegaaar! I once pickled garlic, and it is, oh, it is… like blue sky when the forecast told rain. An ancient recipe that was made for the Savoy King. If raw onions are as good as that, well, I’M INTO IT, Joy!

  5. Dear Joy,

    Please do not post recipes for such delicious food. There are pregnant ladies out here who won’t be able to resist them!

    Oh wait. Scratch that. Too hungry to think, sorry! Guess I know what’s for lunch.

    Thanks, with love,
    Emily & x

      1. haha, Annie, I eat nonstop! No worries there. Thank goodness for wonderful blogs like Joy’s to keep me cooking. Just can’t wait for the farmer’s market this week to get me some cute baby potatoes. :)

  6. My favorite part of this is “when the potatoes have 3 to 5 minutes of cookies, add the greed beans”. Please don’t change it

    1. :D Cute! Ta for pointing that out, I actually miss-read it they way Joy intended it :D And my Scottish man will LOVE this recipe, I will too! Thanks for posting Joy-ous One!
      *Hugs!*

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