Peruvian Oil and Vinegar Potato Salad is one of the simplest potato salads you can make with only a handful of ingredients. Every bite will make you pucker, but you’ll go back for more. If you love salt and vinegar chips, this is for you.
This is one of my KISS recipes – keep it short simple. This recipe only has 5 ingredients. Note: it’s my rule of thumb that water, salt, and pepper do not count as ingredients as they are staples in the kitchen.
My Grandmother made this simple oil and vinegar potato salad and what made it special other than its delicious taste was its simplicity. It’s perfect to make any time because it’s low fuss, no fuss. She would use yellow or russet potatoes and boil them whole until tender. They were peeled after cooling for a bit and then sliced and mixed with the other ingredients. Peruvian yellow potatoes are similar to Yukon Gold. I find those potatoes to break down too much in this salad and use red potatoes instead. They hold their shape well and I don’t have to peel them which is a win-win for me. I quarter them if the potatoes are small, or cut them into 6 pieces if they are larger.
The secret to adding flavor to the potatoes?
Adding vinegar and salt to the water when boiling the potatoes is a headstart to adding flavor to the potatoes while they boil. The other secret is to add the remaining ingredients right after the potatoes are drained.
Preparing the onions…
The trick to making the red onions less harsh is to slice them thin then “wash” them to detach the membrane. They are then placed in a bowl with the remaining ingredients. When the potatoes are fork tender and drained, they are placed on top of the onions. The heat from the potatoes soften the onions just enough to “cook” them yet leaving enough crunch to contrast with the softened potatoes.
The dressing is simply oil, red wine vinegar, salt, and pepper. It doesn’t sound like much, but it’s similar to salt and vinegar chips. Sometimes simple ingredients are just enough to flavor a dish and in this case, it’s the red wine vinegar and kosher salt. The oil mellows out the pungency of the vinegar and the pepper adds a little heat.
You don’t have to worry about mayonnaise spoiling this one. This oil and vinegar salad is perfect for cookouts or as a side any time of year. Serve it warm, room temperature, or cold. Enjoy.
Try some of my other salads:
- Salsa Criolla – a perfect condiment for pork or anything you want to brighten up.
- Quinoa Salad with Orange Vinaigrette
- Spinach Watermelon Feta Salad with Lime Vinaigrette
Give one of these potato dishes a try:
- Parmesan Roasted Potato Wedges
- Roasted Spiced Sweet Potatoes
- Roasted Baby Potatoes with Rosemary and Thyme
Be happy, eat well.
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If you love salt and vinegar chips, this Peruvian Oil and Vinegar Potato Salad for you.One of my KISS recipes - keep it short simple. This recipe only has 5 ingredients. Note: it’s my rule of thumb that water, salt, and pepper do not count as ingredients as they are staples in the kitchen.
This recipe can be halved. Stores beautifully in the fridge. Can be eaten hot, warm, or cold. Tastes better the longer it sits.
This serves 6 - 8 as a side dish.
- 3 pounds red potatoes quartered if small*
- 3 tablespoons kosher salt for boiling potatoes
- 1 ½ cups white vinegar
- 1 large red onion or sweet onion thinly sliced
- ¼ cup red wine vinegar
- 3/4 cup neutral oil - can use avocado safflower, or vegetable
- Kosher salt and pepper to taste I use 1 tsp of kosher salt and ½ teaspoon pepper per pound of potatoes
Place potatoes in a large stockpot and add vinegar and salt. Add enough water to cover. Boil potatoes until fork tender, about 20 - 25 minutes. If you sliced the potatoes small, check after 15 minutes.
Meanwhile, place onions in a large bowl and run under cold water with a sprinkle of kosher salt. Toss and squeeze with your hand to separate the slices and “wash” the onions. This will detach the membrane from the onion and slightly mellow the harsh flavor. Drain completely then rinse and drain again. Place the onions back in the same bowl. Sprinkle with salt and pepper. Whisk together the oil and red wine vinegar and pour over the onions.
When potatoes are fork tender, drain and add on top of onions. The heat from the potatoes will soften the onions while leaving just enough crunch.
Toss gently allowing the potatoes to absorb the dressing. The longer it sits, the more flavor is absorbed. Can be served hot, warm, or cold.
For larger red potatoes, cut into 6 pieces.