Oil and Vinegar Potato SaladJessica Haye aand Clark Hsiao
For more of a bite, add two to three teaspoons of whole grain mustard along with the olive oil.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
1 1/2 pounds Yukon Gold potatoes (about 5 medium), unpeeled
1/4 cup red wine 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
Preparation
Step 1
Cook potatoes in 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.
Step 2
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.
Step 3
Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature.
