July 18, 2010

Salt & Vinegar Potato Salad

poke able

Being from the anti-mayo camp, I delight in a vinegar based potato salad! This one is probably the best potato salad I’ve ever had!  I’m floored at how amazing Yukon Gold potatoes are in a potato salad! They knock the socks off the traditional red potato. They’re a little bit creamy, a little sweet, and they have the best texture EVER. A good contrast with the crunchy marinated red onion slices.

trifecta of YUM

I also bow down to the wonderful taste of the Old Bay seasoning. One bite of this potato salad, and you’ll find an excuse to put Old Bay on everything. So ZINGY & GOOD!  I love when I get a little hint of celery seed in a bite. Just wait til you try the leftovers the next day. You might find yourself eating directly out of the bowl! Don’t worry. It’s cool. You are in good company!

Let’s get started!

First item of business is marinating the red onions slices in a little bit of vinegar and salt.

marinate the onions

The onions take about 45 minutes. Stir occasionally. After 30 minutes, get your potatoes going. They take 15-20 mins.

boil, you

Old Bay Seasoning goes into the vinegar. Set this aside. You are gonna pour this on the hot tators.

OLD BAY!!!!!!

When the potatoes come out of the boiling water, dump them in a colander. Let them cool for a bit.

freshly boiled

The hardest part is the skin peeling. Everything else is a snap. YOU CAN DO IT!  Now cut the potatoes into wedges.

peeled yukon golds

Pour the vinegar mixture on the warm potatoes. Toss! Now add your onions.

hello onions!

And your olive oil. Mix mix mix!

pouring on the oil

Serve warm or at room temperature.

sit there

Grab your fork! Pierce that potato wedge!

salt & vinegar potato salad

You are going to have a problem stopping yourself. Guaranteed.

Salt & Vinegar Potato Salad

(adapted from Gourmet Magazine)

  • 1 large red onion, cut lengthwise into 1/3 wide wedges and layers seperated
  • 1/2 cup plus 2 tablespoons cider vinegar
  • 2 teaspoons salt
  • 4 lb. medium yellow fleshed potatoes such as Yukon Gold
  • 2 1/2 teaspoons Old Bay Seasoning
  • 1/2 cup extra virgin olive oil

Toss the onion & 2 tablespoons vinegar with 1/2 teaspoon salt in a bowl. Marinate at room temperature, tossing occasionally until slightly softened and pink. This should take about 45 minutes.

Cover the potatoes with salted cold water in a large pot, simmer, uncovered until just tender. Takes about 20 minutes.

While the potatoes are cooking, whisk together 2 1/2 teaspoons Old Bay seasoning with 1 1/2 teaspoons salt and remained 1/2 cup vinegar in a bowl.

Drain potatoes in a colander, and peel off skins when they are cool enough to handle. Cut into 1/2 inch wedges. Toss the warm potatoes with the vinegar mixture in a larger bowl. Add the onion mixture & oil. Toss to combine. Add more Old Bay seasoning, if desired. Serve warm or at room temperature.

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  • Donna

    This is probably a stupid question, but is there a reason we shouldn’t peel them before boiling? Just wondering. Looks delicious, I might have to make this for dinner tonight.

    • Tracy

      I thought the same thing too! I think it protects the structural integrity of the potato. I would assume that it would make them mushy on the outside if you peel them before you boil!

  • wootowl

    what if i like the peels in my salad? may i keep them?

  • I'Ching

    We’re from the anti-mayo camp, too! Looking forward to making this – IF I can find Old Bay seasoning! By the way, made the Herbed Butter Linguine and it was SO good! Rightfully deserving a mention on The Kitchn!

  • crab

    I think i’ll like this. Another stupid question: Is it ok to use so much vinegar in one dish?

    • Tracy

      YES! The point of the salad is that it’s ZINGY/TANGY. If you look, there’s the same amount of oil in the salad so it’s not just vinegar. The sweetness of the Yukon Golds help too.

  • Jenny

    Oh My!! You come up with the BEST recipes! I’m a potato freak and plan to try this one fo shizzle. I’ve never cooked with Old Bay and look forward to giving it a whirl. :)

  • Donna

    Oh..goodness! This potato salad is delish. I added some mustard to the dressing and made a nicoise-ish salad out of it with some green beans, hard boiled egg, tomato, salmon, and of course the potatoes. Amazing.

  • Karen Beth

    I’m not sure how I came across your blog but I did a couple of days ago and just love it! I have printed off so many recipes to try that I’m not at all sure when I will find the time. Ha! Love the looks of this salad and plan to make it soon! Thanks for such great food suggestions!

    • Tracy

      Thanks for stopping by Karen! So nice to have you. I have a family & work part time but I LOVE to try new recipes. So a lot of the recipes I post are on the easier, non-time consuming side. There’s a bunch of good ones around these parts!

  • Sachita

    Oh, looks lovely, I will have to try this one this summer. I also prefer my potato salads sans mayo, my go to recipe is an old one from Cooks Illustrated – it has shallots and a tarragon vinaigrette. The recipe seems to have disappeared from their website and I can’t find it online to link to, but if you wanted it, I would be happy to email it to you!

  • Jess

    Hey! I just can’t find Old Bay seasoning anywhere. Do you know what I can possibly substitute it with?

  • Tarrin

    So glad I made this–really delicious. My fiance and I had more left over than we knew what to do with, so I threw the remaining potato salad in our food processor and made salt and vinegar potato pancakes! I didn’t even need to use egg as a binder. Highly recommended if you have extras of this salad!

  • sabina

    it really helps the flavor if you put a couple tablespoons of vinegar into the water while the potatoes are boiling as well. vinegar, salt and water.

  • Essie

    I have to say that this recipe looks very tempting. Though the only vinegar I have in my house is rice based, would it still work taste wise?

  • Patricia

    Ummm what exactly is Old Bay Seasoning??? I cant find it anywhere??? Please help! Im dying to try this recipe.

    Love your site by the way! Ive been inspire to get in the kitchen again. I was in a slump for a while.. you’re awesome!

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  • Hayley

    Old Bay – yea girl! Just what a Baltimore girl likes to see :)

  • M

    I’d really want to make this for dinner tomorrow night but I’m not sure what to pair it with. Fried chircken? fish fillet, like salmon or cat fish? What did you side this with, or did you serve this as a main dish? Thank you Tracy!

  • Jessica

    I added roasted garlic and cilantro. Turned out great!

  • nat

    Awesome. Added sliced hard-boiled eggs, but not sure I’ll do that again. It’s great as is. (Added a little fresh dill,too.)
    Thanks for the recipe!

  • Marge

    this would be too much for one person. can i just do half of it or a forth? Sounds so good to me and i dont do mayo if i can help it. thanks

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    After eating my first bite of this I quickly consulted the recipe to see if serving suggestions were made. Because clearly if you are me, this is only meant to serve 2-3 people tops. 😉

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    Ooh! This looks so tasty! Looks perfect for a summertime picnic! :)

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