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.If you want a real treat, fry up leftovers in a skillet and serve with eggs. No need to add oil to the skillet as there's oil in the dressing.This serves 6 - 8 as a side dish.
1largered onion or sweet onionhalved, and thinly sliced
¼cupred wine vinegar
¾cupextra virgin olive oil
Kosher salt and pepper to tasteI use 1 teaspoon 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 by an inch over potatoes. Boil potatoes until fork tender, about 20 - 25 minutes. If you sliced the potatoes small, check after 15 minutes. You want them tender and softer rather than firmer. Red potatoes hold their shape well.
Meanwhile, place onions in a large bowl and run under cold water with a good pinch or two 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 them. Drain completely then rinse and drain again. Place the onions back in the same large 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 to allow the potatoes to absorb the dressing. The longer it sits, the more flavor is absorbed. Can be served hot, warm, or cold.
These are great for leftovers.
If you want an extra treat, fry these in some olive oil and serve them for breakfast along with your eggs. DELICIOUS!
Notes
NOTES 1: For baby potatoes, slice in half.For small potatoes, quarter them.For larger potatoes, slice them into 6 or 8 pieces depending on size. You want equal bite-sized potatoes, about 1 ½ inches in length.NOTES 2: The amount of vinegar for boiling potatoes comes to ¼ cup / pound.Make sure to add the oil and vinegar while the potatoes are still warm.