Thank you Joy the Baker! Thank you Tracy Shutterbean, or Tracy of shutterbean.com, I kind of think of you like it’s you last name now. I am now a vinegar potato salad convert. I know summer is (don’t tell anyone) ahem, almost over but I’m hanging on and hanging on strong. I just had a BBQ, yeah it was to commemorate my dog’s adoption day but it was more about friends and food with a huge side of dog! I didn’t change anything except I only used Yukon gold potatoes you can view the adapted recipe below which is originally Tracy’s posted here.
Salt and Vinegar Potato Salad
adapted from Joy the Baker, adapted from shutterbean.com, adapted from Gourmet Magazine
- 1 large red onion, cut in half them sliced thinly
- 1/2 to 3/4 cup apple cider vinegar
- 1 teaspoons salt
- 1/2 pound fresh green beans, cut into 1-inch bits
- 4 pounds New Potatoes
- 1 teaspoon dijon mustard
- 1/2 tsp of smoked paprika
- 1 tsp fresh ground pepper
- 1/4 tsp of each cinnamon, allspice and nutmeg
- 1/4 cup olive oil
Cut your red onion in half and remove skin. Thinly slice both halves and place in a medium-large bowl. Add to the onion 1/4 cup of apple cider vinegar as well as 1 tsp salt. These need to sit for about an hour make sure you stir them about every 15 minutes. You in essence are pickling your own onions. The vinegar really takes away the sharpness of the onion and softens their texture. They litterally wilt before your eyes.
Wash, trim and cut beans into 1 inch pieces, set aside.
About 30 minutes into the pickling process wash potatoes well and boil in salted water with skins on until fork tender. Depending on the size of the potatoes it can take 20-30 minutes.
About 5 minutes before you think your potatoes will be cooked through add the green beans tot he potatoes. If you are not good at judging these things (it takes practice, trust me). Put the beans into a separate pot to boil until al dente. However you cook the potatoes and beans drain into a colander and let cool.
Depending on your preference for the salad you can peel the potatoes once they are cool enough to handle or leave the skins on (my preference). Cut the potatoes into chunks and place in a large bowl with the green beans. Normally with a mayo-based potato salad I would often recommend smaller chunks because it tends to dry out, but with this vinegar based salad, big chunks of potato are more suited. Think roughly cut wedges and don’t worry about them all being the same size.
Add the pickled onions and mix well. Add another 1/4 to 1/2 cup vinegar, as well as all the seasoning. I had to substitute because Old Bay seasoning is hard to find here. Top with the olive oil and season with more salt and pepper.
This dish can be served warm or cold, but I preferred it warm. It’s keeps well at BBQ’s because of the no-mayo factor. It also is vegan and a twist on the traditional salad, plus the addition of green beans with the red onions just it a nice colour. I hope you try this even though summer is almost over, it’s worth it. As Joy describes it does taste like salt and vinegar chips! Yum!