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Oil and Vinegar Potato Salad

Oil and Vinegar Potato Salad

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  • 1 1/2 pounds Yukon Gold potatoes (about 5 medium), unpeeled

Recipe Preparation

  • Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then cut into 1/3-inch slices.

  • Place warm potatoes in large bowl. Stir red wine vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.

  • Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature.

Recipe by Maria Helm Sinskey,Photos by Jessica Haye, Clark HsiaoReviews Section

Watch the video: Potato Salad With Red Wine Vinegar, Olive Oil u0026 Dill: Potato Salad Recipes (June 2022).


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