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Fresh potato salad served with boiled potatoes, red onion and fresh parsley.
Fresh potato salad with red onion and vinegar dressing, perfect side dish for meats.

Classic potato salad with vinegar dressing

Author: Flavelo
Recipes Salads
The secret of the perfect potato salad lies not in the amount of mayonnaise, but in the temperature of the potatoes. The still-warm potato absorbs the flavoured marinade like a sponge, so not only the outside but the very inside becomes tasty. This version is based on the classic vinegar and onion base, which is refreshing, light and a worthy companion to any roast meat.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 5 servings
🔥 Calories 210 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large pot for cooking
  • Sharp knife
  • Large mixing bowl
  • Chopping board

Instructions

1 ✓

Wash the potatoes thoroughly, but do not peel. Place in cold salted water and cook until tender (approx. 20-25 mins), but be careful not to split them.

Tip: Cooking in skins preserves the potato's flavour and vitamins, and salt helps prevent it tasting watery. (Diffusion)
2 ✓

While the potatoes cook, cut the onion into paper-thin slices, salt lightly, and let stand for 10 minutes.

Tip: Salt draws water from the onion, softening it and removing its pungent, raw strength. (Osmosis)
3 ✓

Mix the marinade: whisk the vinegar, oil, remaining salt, pepper and icing sugar in a bowl until frothy and uniform.

Tip: Vigorous mixing of oil and vinegar creates a temporary creamy emulsion, which coats the vegetables better. (Emulsion)
4 ✓

Peel the cooked potatoes while still warm and cut into half-centimetre rounds. Immediately toss into the prepared dressing and onion.

Tip: The starch granules of warm potatoes are open, so they absorb the flavoured juice deeply. If it cools, the structure closes. (Absorption)
5 ✓

Sprinkle with fresh, chopped parsley, toss gently, then refrigerate for at least one hour before serving.

Tip: During resting, the flavours mature, and the texture of the potato becomes firmer due to cooling. (Retrogradation)

Recipe FAQ

The potato falls apart when slicing.
You probably overcooked it, or chose a floury variety. For salad, look for 'A' or 'B' type, waxy potatoes.
The juice turned out too sour.
Add a little icing sugar or honey, sweetness balances the acid. A little water can also help dilute it.
How long does it keep?
It stays good in the fridge for 2-3 days; in fact, the flavours mature even better by the next day.

Ingredients

  • 500 g Salad potatoes (waxy)
  • 1 head Red or brown onion
  • 3 tbsp Vinegar (10%) or cider vinegar
  • 4 tbsp Sunflower oil
  • 1 level tsp Salt
  • 1 coffee spoon Icing sugar (to round off flavours)
  • 0.5 tsp Ground black pepper
  • 1 bunch Fresh parsley