Salt & Vinegar Potato Salad

I’ve been on a bit of a potato kick lately.  I think it might have something to do with my no dairy stance in January thus far.  Did I mention I also haven’t baked the entire month (aside from one teensy batch of lemon bars).  Seriously, people, I am impressed.  Though I’m also itching to get back into baking mode.  Weirdly enough, I’m not as anxious to return to dairy.   Don’t get me wrong- I LOVE cheese….or I thought I did.  This break from milk, eggs, and cheese has made me realize that I could totally live without them, and happily so.  This does not mean that I’m going to permanently convert to veganism.  But this does mean that I’m definitely going to try and live a life very light on dairy. 

Enter the potato.  I first rekindled my love for potatoes with Heidi Swanson’s (Mostly Not) Potato Salad recipe.  Serious yum.  However, it left me wanting more potatoes.  Thus I was left to peruse my favorite food blogs to find a recipe that would fulfill my potato quota.  I found success on shutterbean in the form of her salt and vinegar potato salad post.  The recipe is adapted from one originally found in Gourmet, and it is dangerously delicious (and addictive). 

This salad would be a great addition to a Super Bowl potluck…or to any picnic.  Whatever you do, try it out!  Be warned, you may find it hard to stop taste testing. 

Salt & Vinegar Potato Salad

Recipe adapted from Shutterbean, who adapted from Gourmet magazine


  • 1 large red onion, cut lengthwise into 1/3 wide wedges and layers seperated
  • ½ cup plus 2 tablespoons cider vinegar
  • 2 teaspoons salt
  • 4 lb. potatoes (I used rainbow new potatoes…yukon gold would also work nicely)
  • 2 ½ teaspoons Old Bay Seasoning
  • ½ cup extra virgin olive oil


Toss the onion & 2 tablespoons vinegar with ½ teaspoon salt in a bowl. Marinate at room temperature, tossing occasionally until slightly softened and pink. This should take around 45 minutes.

Cover the potatoes with salted cold water in a large pot, simmer, uncovered until just tender. Takes about 20 minutes.

While the potatoes are cooking, whisk together 2 ½ teaspoons Old Bay seasoning with 1 ½ teaspoons salt and remained ½ cup vinegar in a bowl.

Drain potatoes in a colander, and peel off skins when they are cool enough to handle.  I didn’t stress about peeling all the potatoes…the skins gave the salad a nice rustic look and texture.  Cut  potatoes into ½ inch wedges. Toss the warm potatoes with the vinegar mixture in a larger bowl. Add the onion mixture & oil. Toss to combine. Add more Old Bay seasoning, if desired. Serve warm or at room temperature.  This salad gets even better after sitting in the fridge for awhile.  Trust me.