Jun 14, 2010

Musings and More Potatoes

Cherries are beginning to perk up the produce stands. It's time to deck the tables with my cherry themed linens and celebrate the flavors of summer!

I am dreaming about the picnic fare that will grace my hamper when I attend the Long Beach concerts in the park. I'll definitely be picking up some scrumptious cherries from my local Farmer's Market. Honestly, planning the meals is as much fun as the concert!

I sometimes listen to Faith Middleton on Stitcher radio. Recently, she and her staff were making a fuss over a Salt and Vinegar Potato Salad. They had me at "potato." Nevertheless, I looked up the recipe and served this dish hot to my family last night. It is amazing! We went back for seconds and thirds! So, I'm sharing this perfect summer dish with you!

Gourmet | June 2006 by Maggie Ruggiero
Yield: Makes 12 servings
Active time: 20 min
Total time: 45 min

If your pulse quickens at the suggestion of salt and vinegar potato chips, you'll be hooked on this warm potato salad after one bite.

  • 1 large red onion, cut lengthwise into 1/3-inch-wide wedges and layers separated 
  • 1/2 cup plus 2 tablespoons cider vinegar 
  • 2 teaspoons salt 
  • 5 lb medium yellow-fleshed potatoes such as Yukon Gold 
  • 2 to 2 1/2 teaspoons Old Bay seasoning 
  • 1 1/4 teaspoons sugar 
  • 3/4 cup extra-virgin olive oil
  1. Toss together onion, 2 tablespoons vinegar, and 1/2 teaspoon salt in a bowl. Marinate at room temperature, tossing occasionally, until slightly softened and pink, about 45 minutes. 
  2. Cover potatoes with salted cold water in a 5- to 6-quart pot, then simmer, uncovered, until just tender, 15 to 20 minutes. While potatoes cook, whisk together 2 teaspoons Old Bay seasoning with sugar, remaining 1 1/2 teaspoons salt, and remaining 1/2 cup vinegar in a small bowl. 
  3. Drain potatoes in a colander, and when cool enough to handle but still warm, peel and cut into 1/2-inch-wide wedges. Toss warm potatoes with vinegar mixture in a large bowl. Add onion mixture and oil, tossing to combine. Add more Old Bay seasoning (to taste) if desired. Serve warm or at room temperature.
NOTE: Onion can be marinated, covered and chilled, up to 1 day. MY NOTE: I have found that the easiest way to peel the potatoes after cooking is to cut them in half, lay them cut side down, and pinch the skins off.


  1. I am definitely going to try this.

    I have a great potato salad recipe but my husband hates anything with mayo and doesn't eat it.

    He might like this.

  2. Brenda... I don't think you will be disappointed. Let me know how your hubby likes this.


  3. Oh my goodness! I've never before been tempted to literally drop what I'm doing to try a new recipe. I absolutely love salt and vinegar and can't wait to try this. In fact...I might just have to use this when it's my turn to provide a dish for "Salad Day" at my office. Thanks for the recipe and thanks also for dropping by my little blog today. It's always so lovely to meet new friends in Blogland!

  4. Oh this potato salad sounds wonderful!

    I had to write back about the Drive-In. My hometown changed names in the '50s. Here is a link to an ad from the past.

  5. Napoleon hats??? Great Dane? Are you speaking Californian KJ?
    I must soon hop on a plane and investigate closer...

    Meanwhile...let's have some potato salad!!! If I can't shut my eyes and sleep until October, I might as well fake a smile and jump into summer :0(

  6. That potato salad sounds deeelish! I'm going to have to give that recipe a try. Although onions & I don't get along so I'd probably leave them out. :-)

  7. Oh goodness you are talking to a crazy salt and vinegar potato chip lover !!

    This recipe sounds deeevine... and I will have to give this a try when we have a cookout...

    Thank you for sharing



Thanks for stopping by!
♫ Karen