Salt and vinegar potato salad recipe is a healthful riff on chips

Salt and Vinegar Potato Salad

Lively time:15 minutes

Whole time:30 minutes


Lively time:15 minutes

Whole time:30 minutes


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In the event you love the puckery taste of salt and vinegar potato chips as a lot as I do, this salad is for you. In it, boiled new potatoes are minimize into bite-size items, then doused in white wine vinegar whereas they're nonetheless heat so the acid can infuse them optimally. That covers the vinegar facet of the flavour duo — the salinity comes not solely from the salt itself, but in addition from dill pickle, which additionally brings a measure of tangy acidity.

No summer cookout is complete without potato salad. Here are 7 recipes to make your meal a hit.

You may be questioning how a recipe that includes salt and potatoes may presumably be good-for-you, so let me clarify. For one, potatoes are extra inherently healthful than you in all probability notice. They're a superb supply of fiber, vitamin C and potassium, plus they've vitamin B6, and minerals similar to iron and calcium. Protecting their skins on, as on this recipe, retains about half the potatoes’ fiber.

A giant cause potatoes get a foul rap is as a result of they'll trigger spikes in blood sugar, however this recipe helps maintain that in verify two methods. First, the vinegar provides enlivening taste, and it helps cut back the glycemic impression of starches (in potatoes and different meals) by slowing their absorption. Second, whilst you can get pleasure from this salad heat or chilled, when refrigerated, a number of the starch in potatoes (and in different meals like rice and pasta) turns to a kind known as resistant starch, which is “resistant” to digestion, so it has a decrease blood sugar impression, and truly turns into meals for wholesome intestine micro organism. As for the salt, there may be sufficient within the recipe to get up the opposite flavors and justify the recipe’s identify, nevertheless it’s nonetheless a modest quantity as potato salads go.

However don’t simply make this salad as a result of it’s healthful. Make it as a result of it's so darn scrumptious. These satisfying, skin-on spuds, brightened with vinegar, salt and pickles, get tossed with a drizzle of olive oil for balancing richness, crisp slices of purple onion and contemporary dill fronds to finish the image for a crowd-pleasing, salad that's positive to enrich the opposite choices, and brings smiles to any picnic or cookout.

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Storage: Refrigerate in an hermetic container for as much as 4 days.

  • 1 1/2 kilos medium new purple potatoes, or different waxy potatoes, scrubbed and left unpeeled
  • 2 tablespoons plus 1 teaspoon white wine vinegar
  • 1/2 teaspoon superb salt
  • 1/4 cup finely chopped dill pickle
  • 1/4 cup thinly sliced purple onion (half-moons)
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons coarsely chopped contemporary dill fronds

Place the potatoes in a medium pot and add chilly water to cowl by about 1 inch. Set the pot over excessive warmth and produce to a boil. Cut back the warmth to medium-low, partially cowl and simmer till the potatoes are simply pierced with a knife or skewer however nonetheless have some resistance, about quarter-hour. Drain and when the potatoes are cool sufficient to deal with however nonetheless heat, minimize into bite-size wedges and switch to a big bowl.

Sprinkle the nice and cozy potatoes with the vinegar and the salt and toss to mix. Add the pickle, onion, oil and dill and toss to mix.

Serve heat, at room temperature or refrigerate till wanted.

Energy: 143; Whole Fats: 7 g; Saturated Fats: 1 g; Ldl cholesterol: 0 mg; Sodium: 270 mg; Carbohydrates: 19 g; Dietary Fiber: 2 g; Sugar: 2 g; Protein: 2 g

This evaluation is an estimate primarily based on out there components and this preparation. It shouldn't substitute for a dietitian’s or nutritionist’s recommendation.

From cookbook creator and registered nutritionist dietitian Ellie Krieger.

Examined by Olga Massov; e-mail inquiries to

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