Tangy Zesty Oil And Vinegar Potato Salad Recipes

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TANGY, ZESTY OIL AND VINEGAR POTATO SALAD



Tangy, Zesty Oil and Vinegar Potato Salad image

The best potato salad you've never had. For when your craving that certain ZING from vinegar...I don't like regular potato salad. I don't like sweet relish, eggs, or miracle whip in my potato salad. The sharp onion with the vinegar balances the soft potato texture. Inexpensive and college budget approved. For more of a bite, add two to three teaspoons of whole grain mustard along with the olive oil. Try this!! Yumm....From Bon Appetit, 2009. **Note: To use smaller potatoes, cook time is about 5 minutes less.

Provided by College Girl

Categories     Potato

Time 45m

Yield 5 cups, 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs potatoes, Yukon Gold about 5 medium unpeeled
1/4 cup vinegar, red wine vinegar
1/2 teaspoon sugar
1/2 onions or 1/2 red onion, very thinly sliced
1/4 cup olive oil, extra-virgin
2 tablespoons parsley, chopped

Steps:

  • 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.
  • 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.

OIL AND VINEGAR POTATO SALAD



Oil and Vinegar Potato Salad image

Provided by Maria Helm Sinskey

Categories     Mustard     Potato     Side     Marinate     Picnic     Vegetarian     Low Cal     Backyard BBQ     Dinner     Vinegar     Summer     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

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

Steps:

  • 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.
  • 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.

BALSAMIC VINEGAR POTATO SALAD



Balsamic Vinegar Potato Salad image

Make and share this Balsamic Vinegar Potato Salad recipe from Food.com.

Provided by Mika G.

Categories     Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

10 medium red potatoes, diced
6 -8 green onions, chopped
1/2 cup roasted red pepper, diced
1 (4 ounce) can black olives, sliced and drained
1 (10 ounce) can water-packed artichoke hearts, chopped
1/2 cup balsamic vinegar
3 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried mustard
2 tablespoons fresh parsley, chopped

Steps:

  • Cook potatoes in water until tender. Drain, and transfer to a large bowl.
  • Add green onions, red peppers, olives, and artichokes to the bowl with the potatoes.
  • In a separate bowl, whisk together the balsamic vinegar, olive oil, oregano, basil dried mustard and parsley.
  • Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.

Nutrition Facts : Calories 247.7, Fat 3.8, SaturatedFat 0.5, Sodium 295.5, Carbohydrate 48.6, Fiber 7.4, Sugar 3.3, Protein 6.8

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