Oil and Vinegar Potato Salad
Editor's Note: Potato salad is one of those recipes that can be tricky to get just right. If you undercook the potatoes, you'll have an unappealing crunchy texture. But if you overcook the potatoes, then you might be left with a consistency that is close to mashed potatoes. However, this recipe for Oil and Vinegar Potato Salad will help you get it right for your next potluck, cookout, or picnic!
This easy-to-make potato salad with oil and vinegar dressing includes onions and parsley for a taste that everyone is sure to scoop up. You'll love making this delicious and easy potato salad recipe for just about any occasion this summer!
This was a French potato salad originally, but various additives have given it new definition.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Buffet Meal, Casual Dinner Party, Family Get Together, Game Day, Graduation, Picnic
Recipe CourseSide Dish
Taste and TextureHerby, Light, Tangy
Type of DishSalad, Vegetable
- 6 to 9 medium-size potatoes or 12 small new potatoes
- 6 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 or 3 tablespoons wine vinegar
- 2/3 cup finely cut green onions, including green tops
- 4 tablespoons chopped parsley
Boil the potatoes till just pierceable. Peel as quickly as possible and slice fairly thin.
Add the olive oil, salt, pepper, and vinegar, and allow the potatoes to cool. When ready to serve add the green onions, parsley, and additional oil and vinegar if needed.
Serve cool, but not chilled, with cold or hot meats.
You may substitute chopped chives for the onions, and instead of additional oil and vinegar, add 1/2 cup mayonnaise blended with an equal amount of sour cream. Garnish with chopped fresh tarragon and parsley.
Additional Note from the Editor: How to Cook Potatoes for a Salad
If you've always put off making your own potato salad because you were worried about boiling the potatoes into a mushy mess, then worry no more. The secret to boiling potatoes to the preferred level of tenderness is to check, check, and check again for doneness. If you are using smaller potatoes that can fit inside the palm of your hand, then you'll want to start checking for doneness in as few as five or six minutes. Larger potatoes, including Yukon Gold potatoes, can be checked after about seven or eight minutes. To check for doneness, use a pair of tongs or a slotted spoon to remove a potato from the boiling water, then place the potato on a clean plate. Use a fork to pierce the potato; a fork that slides through the potato is ready to make in a salad, while a potato that is difficult to pierce will need a longer cooking time. Continue to check the potatoes every two minutes or so until they have achieved a tender texture.
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1972 James A. Beard