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Baby Red Potato Salad

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  • 4 Vidalia onions; thinly sliced
  • 2 c Coarse salt
  • 3 c Apple-cider vinegar
  • 3 lb Red new potatoes
  • 2 tb Extra-virgin olive oil
  • 2 tb Flat-leaf parsley


Layer the onions and salt in a bowl. Pour over the vinegar. Set aside for 30 minutes to draw out the bitter juices. Meanwhile, place the potatoes in a pot of cold salted water. Cook until fork-tender, 15 to 20 minutes. Drain and cut potatoes in half. Cut each half into 1/4-inch slices to form half-moons. Place the still-warm cut potatoes in a medium-size bowl. Drain the onions from the vinegar, reserving a little vinegar as dressing. Stir in olive oil and flat-leaf parsley. Serves 10.
Source: "Martha Stewart Living - (" S(Formatted for MC5): "by Lynn Thomas - "
Per serving: 148 Calories (kcal); 3g Total Fat; (17% calories from fat); 3g Protein; 28g Carbohydrate; 0mg Cholesterol; 18057mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Sasa Mahr-Batuz
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