Photo by Tom McCorkle and Food styling by Gina Nistico for The Washington Post
If you love the pucker-y flavor of salt-and-vinegar potato chips, this salad is for you. In it, satisfying skin-on spuds are doused with vinegar and sprinkled with salt while they are still warm for optimal acid infusion. Then they are tossed with chopped dill pickles, a drizzle of olive oil, crisp slices of red onion and fresh dill fronds to complete a crowd-pleasing, healthful salad that is sure to complement the other offerings at any picnic or cookout.
Refrigerate in an airtight container for up to 4 days.
Salt and Vinegar Potato Salad
Ingredients
Directions
Place the potatoes in a medium pot and add cold water to cover by about 1 inch. Set the pot over high heat and bring to a boil. Reduce the heat to medium-low, partially cover and simmer until the potatoes are easily pierced with a knife or skewer but still have some resistance, about 15 minutes. Drain and when the potatoes are cool enough to handle but still warm, cut into bite-size wedges and transfer to a large bowl.
Sprinkle the warm potatoes with the vinegar and the salt and toss to combine. Add the pickle, onion, oil and dill and toss to combine.
Serve warm, at room temperature or refrigerate until needed.
Makes 6 servings (4 1/2 cups)
Per serving: Calories 143 ; Total Fat 7 g; (Sat Fat 1 g); Protein 2 g; Carb 19 g; Fiber 2 g; Cholesterol 0 mg; Sodium 270 mg, Total Sugar 2 g (including 0 g added sugar)
