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Friday, August 20, 2010
Priscilla Tsai Oil and Vinegar Potato Salad
Posted By Priscilla Tsai on Fri, Aug 20, 2010 at 4:26 PM
If you're looking for a simple side for a summer meal, try this Oil and Vinegar Potato Salad from Bon Appetit. It's a great summer dish because it's mayo-free and isn't fussy about what temperature you serve it at.
You'll only need 6 ingredients for this clean and flavorful dish. I think you'd be surprised how easy and tasty it is.
Oil and Vinegar Potato Salad
Courtesy of Bon Appetit
Makes 4 -6 servings
1 1/2 pounds Yukon Gold potatoes (about 5 medium), unpeeled
1/4 red win vinegar
1/2 teaspoon sugar
1/2 small red onion, very thinly sliced
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh Italian Parsley
Cook potatoes in a large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then cut into 1/3-inch slices.
Place warm potatoes in large bowl. Stir red wine vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.
Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature.
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