Prep 20 mins
Cook 2 hrs 45 mins
This is pretty tart because of the cider vinegar, but my family loves it! My hubby's Grandmother had these tips: Fix this in the morning to be served for supper. Don’t add the cucumbers and tomatoes too early because they draw liquid. Don’t use white potatoes because they'll crumble. I often double this recipe to make sure we have left-overs. It's even better the next day. Another note: Actual cooking time is estimated and includes two hours "soaking" time for flavors to blend. The longer it sits, the better it tastes.
- 5 red potatoes, skins on
- 1⁄2 cup onion, chopped (optional)
- 1 cup cider vinegar
- 1⁄2 cup olive oil
- 3 small cucumbers or 3 medium cucumbers, sliced very thin
- 4 -6 tomatoes (cubed or sliced)
- 1 tablespoon caraway seed
- 1 tablespoon salt, and more for seasoning
- black pepper, to taste
- Cook potatoes in skins with 1 Tbs. salt & 1 Tbs. caraway seed until soft enough to stick a fork into, but still firm enough to be sliced and mixed up without becoming mushy. (Make sure the center is done.).
- Drain and run cold water over potatoes until they're cool enough to hold. Potatoes must still be somewhat warm for flavors to blend.
- Peel & slice potatoes into a large bowl.
- Mix in onion, vinegar, and oil. Add salt and pepper to taste.
- Let stand at room temperature mixing & tasting occasionally. Adjust seasoning to personal tastes. Potatoes soak up a lot of salt so you may need to add more salt & vinegar.
- About one hour before serving, add cucumbers & tomatoes. Chill.