Prep 10 mins
Cook 30 mins
This is my favorite potato salad, best served warm. I have been making it for many many years. I particularly appreciate that the ingredients are always in my pantry
- 6 large potatoes, scrubbed
- 1⁄3 cup oil
- 1⁄4 cup red wine vinegar
- 1⁄4 cup water
- 1⁄4 cup chopped green onion
- 1 pimiento, minced (optional)
- 1 garlic clove, minced (optional)
- 1⁄4 teaspoon ground black pepper
- salt, to taste
- Boil the potatoes in their jackets. When done, as soon as you can handle them, peel and slice about 1/4 inch to 1/2 inch thick. (When I don't have enough time, I dice the potatoes and cook them on the stove until just done).
- While the potatoes are cooking, mix together all the other ingredients.
- Place the sliced potatoes in a bowl. Stir together the dressing (it will have settled) and pour over the hot potatoes. With a large spoon, toss the salad carefully to coat.
- Best warm - can be warmed up in the microwave.
We loved it! This is very similar to my German potato salad that I make...hubby really enjoyed it...I used Yukon gold potatoes because they hold up well with this type of dressing...the key is to not over cook the potatoes...there should be a small resistance when poked with a fork...there was a tad bit too much dressing but the potatoes will absorb it if left long enough...this is a recipe that should be made early in the day or even the day before and taken out of the frig to come to room temp...it's a keeper...thanks for posting it...:)
I made this as a side to my polish sausage for lunch. I love vinegar on chips/fries, so figured this would be perfect for me and flavor wise it is. My problem was that the dressing was too much for the potatoes and didn't feel that there needed to be water. The potatoes couldn't absorb all the dressing, I think due to the added water. This is definitely a salad I would make again but leave out the water in the dressing. Thanks for sharing the recipe. Made for Almost 5 Tag Game.
This is great once you add some salt. I used tiny Yukon Gold spuds, olive oil, white wine vinegar (don't care for red), the red pepper and garlic. I also added some fresh organic mushroom to soak up the excess dressing. Made early in the afternoon and left to marinate until dinner it was really delicious with a light sprinkle of Himalayan Pink Salt. I'm a real fan of no mayo potato salads. Yum.
A year later: I'm upgrading my review from 4 to 5 stars I used Pepper Vinegar and added a few whole and cracked peppercorns and lots of fresh green onions and a dose of Kosher salt. The top was sprinkled lightly with smoked paprika. :D