This potato salad recipe is based on this one from Epicurious. I think their instructions are confusing and I've found their proportions to be really inaccurate and not tasty.
Before my corn allergy diagnosis, I was completely obsessed with salt and vinegar potato chips, particularly the ones from Kettle Chips. All that white vinegar, powdered ascorbic acid, and corn-y cooking oil put a quick stop to my addiction a few short years ago. As you know, I also love Old Bay seasoning, and I love the kick this salad gets from that. I love German potato salad, which is traditionally served warm and full of salty bacon and zingy white vinegar. Both of those ingredients are not an option for my corn-free lifestyle. So, I love this salad for giving me salty zingy-ness! I hope you'll try it soon.
1 large red onion, cut lengthwise into 1/3-inch-wide wedges
1/2 cup plus 2 tablespoons cider vinegar
2 teaspoons salt, divided
3-5 lbs baked, boiled or steamed organic russet potatoes, diced
2 1/2 teaspoons Old Bay seasoning
1 teaspoon raw organic sugar
1 tablespoon melted organic coconut oil
Toss together onion, vinegar, and 1/2 teaspoon salt in a bowl. Marinate at room temperature, until the red onion is slightly softened and pink, about 45 minutes. (Sidenote: We prepped the pickled onions before my latest PT appointment and it was PERFECT by the time we got home an hour later. Plus, the house smelled delicious when we came back home!)
Cook potatoes. Steamed, boiled or baked, it'll work. (Leftover baked potatoes worked perfect for us.)
Whisk together 2 teaspoons Old Bay seasoning with sugar, remaining 1 1/2 teaspoons salt, and the vinegar you pickled the onions in, in a small bowl.
Toss your cooked potatoes with vinegar dressing. Add more Old Bay seasoning if desired. Serve this salad warm or at room temperature. (I think it's better warm, like German potato salad, but it's a fantastic option to take to a picnic, unlike mayo based potato salads that shouldn't sit in the sun.) This stuff is delicious! I hope you give it a try.
1/2 cup plus 2 tablespoons cider vinegar
2 teaspoons salt, divided
3-5 lbs baked, boiled or steamed organic russet potatoes, diced
2 1/2 teaspoons Old Bay seasoning
1 teaspoon raw organic sugar
1 tablespoon melted organic coconut oil
Toss together onion, vinegar, and 1/2 teaspoon salt in a bowl. Marinate at room temperature, until the red onion is slightly softened and pink, about 45 minutes. (Sidenote: We prepped the pickled onions before my latest PT appointment and it was PERFECT by the time we got home an hour later. Plus, the house smelled delicious when we came back home!)
Cook potatoes. Steamed, boiled or baked, it'll work. (Leftover baked potatoes worked perfect for us.)
Whisk together 2 teaspoons Old Bay seasoning with sugar, remaining 1 1/2 teaspoons salt, and the vinegar you pickled the onions in, in a small bowl.
Toss your cooked potatoes with vinegar dressing. Add more Old Bay seasoning if desired. Serve this salad warm or at room temperature. (I think it's better warm, like German potato salad, but it's a fantastic option to take to a picnic, unlike mayo based potato salads that shouldn't sit in the sun.) This stuff is delicious! I hope you give it a try.
Wow, that sounds tasty. I can't buy Old Bay here but I'm sure it's easy to substitute. I like red onion, but find that without some vinegar it is too sharp for me.
ReplyDeleteHi there, Sarah. Paprika and some cayenne might work... Old Bay is pretty complex. I think I'm going to be eating my red onions pickled from now on. They're perfect!
ReplyDelete