by melissav
View
my 41 recipes »
Photo by melissav
A&M's Testing Notes:
Expand Collapsemelissav's Notes:
Expand2 pounds yukon gold potatoes (about 3 large) Ask a question about this ingredient
2-2.5 cups white vinegar Ask a question about this ingredient
2 cups red onion (approx 1/2 of a large onion), sliced thin Ask a question about this ingredient
2 TB + 1/4 cups olive oil, separated Ask a question about this ingredient
1/4 cup apple cider vinegar Ask a question about this ingredient
1 tablespoon dijon mustard Ask a question about this ingredient
1 tablespoon capers Ask a question about this ingredient
1 tablespoon minced chives Ask a question about this ingredient
pepper, kosher salt, and sea salt Ask a question about this ingredient
Slice the potatoes 1/4 inch thick. This is easiest on a mandoline. If your potatoes are large, you may want to slice each sliced round in half.
Ask a question about this stepPlace the potatoes in a saucepan and add the white vinegar, just enough to cover, and 2 large pinches of kosher salt. Bring to boil and boil for 5 minutes. Watch the pot carefully; it tends to boil over. As soon as you think you are in the clear and turn your back, it will boil over.
Ask a question about this stepAfter five minutes, turn off the heat and set the pot aside for 20 minutes.
Ask a question about this stepMeanwhile preheat the broiler and place the sliced onions in a small bowl.
Ask a question about this stepAfter 20 minutes, drain the vinegar into the bowl with the onions. Return the completely drained potatoes to the pot and toss with 2 TB olive oil.
Ask a question about this stepSpread the potatoes out on a baking sheet; you may have to do this in 2 batches. Broil until golden and fork tender. Place in a large bowl.
Ask a question about this stepMix 1/4 olive oil, apple cider vinegar, dijon, capers, chives, and ground black pepper in a small bowl and pour into the bowl of potatoes.
Ask a question about this stepDrain the onions and add to the potatoes. Add a generous pinch of seal salt and toss. Taste and add more sea salt to taste.
Ask a question about this stepLet sit for at least 15 minutes so the potatoes soak up the dressing and the vinegar mellows a bit. Serve or set aside to serve later.
Ask a question about this stepYou had me at "salt and vinegar potato chips" - yum!
I LOVE salt & vinegar potato chips (7 don't really like mayonnaise). I bet this is really good!
I made this recipe on Sunday and I was terribly disappointed. I chose it because I enjoy salt and vinegar potato chips and I don't eat mayonnaise. It might be alright as a very small side, but if you take more than a few bites, the vinegar is overpowering--or at least, that was my experience.