Oil and Vinegar Potato Salad in a bowl.
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Peruvian Oil and Vinegar Potato Salad

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. 
Course Salad, Side
Cuisine Peruvian
Keyword Oil and Vinegar Potato Salad, Potato Salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Author Natalie@thegeneticchef.com

Ingredients

  • 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

Instructions

  • 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.

Notes

For larger red potatoes, cut into 6 pieces.