Ingredients with Measurements:
- 2 lbs. potatoes, peeled and cubed
- 1 large red onion, thinly sliced
- 1 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup olive oil
- 2 tbsp. chopped fresh parsley
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Mason jar or container with lid
Step-by-step instructions:
1. In a large pot, boil the cubed potatoes until they are tender, about 10-15 minutes. Drain and set aside to cool.
2. In a mixing bowl, whisk together the white vinegar, water, sugar, salt, and black pepper until the sugar has dissolved.
3. Add the thinly sliced red onion to the vinegar mixture and let it sit for at least 30 minutes, stirring occasionally.
4. Once the potatoes have cooled, add them to a large mixing bowl.
5. Using a slotted spoon, remove the pickled onions from the vinegar mixture and add them to the potatoes.
6. Pour the remaining vinegar mixture over the potatoes and onions.
7. Add the olive oil and chopped fresh parsley to the mixing bowl and toss everything together until well combined.
8. Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
- Total time: 1 hour 30 minutes
Temperature:
- None
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 40g
- Protein: 4g
- Fiber: 4g
Substitutions for ingredients:
- Red potatoes can be substituted for the regular potatoes.
- Apple cider vinegar can be substituted for the white vinegar.
- Honey or maple syrup can be substituted for the sugar.
Variations:
- Add chopped hard-boiled eggs for a protein boost.
- Add diced celery or bell peppers for extra crunch.
- Use dill instead of parsley for a different flavor profile.
Tips and tricks:
- Make sure the potatoes are completely cooled before adding the pickled onions and vinegar mixture.
- Let the salad sit in the refrigerator for at least an hour before serving to allow the flavors to meld together.
Storage instructions:
- Store the potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on a platter.
- Garnish with additional parsley or sliced green onions.
Garnishes:
- Chopped fresh parsley or green onions.
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested side dishes:
- Grilled vegetables or a green salad.
Troubleshooting advice:
- If the salad is too tart, add a little more sugar to the vinegar mixture.
- If the potatoes are too soft, reduce the cooking time.
Food safety advice:
- Make sure to store the salad in the refrigerator and discard any leftovers after 3 days.
Food history:
- Potato salad is a popular dish in many cultures and has been around for centuries.
Flavor profiles:
- This salad is tangy and slightly sweet with a hint of black pepper.
Serving suggestions:
- Serve this salad as a side dish at your next barbecue or picnic.
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