Salt and Vinegar Potato Salad recipe is a healthy way to chips

Potato salad with salt and vinegar

active time:15 minutes

total time:30 minutes

stakes:6

active time:15 minutes

total time:30 minutes

stakes:6

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If you love the flavor of chips with salt and vinegar as much as I do, this salad is for you. In it, boiled new potatoes are cut into bite-sized pieces, and then dipped in white wine vinegar while still warm so that the acid can optimally submerge them. That covers the vinaigrette aspect of the double-flavor flavour—the saltiness doesn’t just come from the salt itself, but also from the dill pickle, which also brings a bit of a tangy acidity.

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You may be wondering how a recipe with salt and potatoes can be good for you, so let me explain. First, potatoes are inherently healthier than you might realize. They are an excellent source of fiber, vitamin C, and potassium, plus they contain vitamin B6 and minerals such as iron and calcium. Keeping their skins on, as in this recipe, retains about half of the potato’s fiber.

The main reason potatoes have a bad reputation is that they can cause a spike in blood sugar, but this recipe helps keep that under control in two ways. First, the vinegar adds a vibrant flavor, and helps reduce the glycemic impact of starches (in potatoes and other foods) by slowing their absorption. Second, while you can enjoy this salad warm or chilled, when refrigerated, some of the starch in potatoes (and in other foods like rice and pasta) turns into a type called resistant starch, which is “resistant” to digestion, so it’s a lower glycemic effect, and becomes In fact, food for healthy gut bacteria. As for the salt, there’s enough in the recipe to awaken the other flavors and justify the name of the recipe, but it’s still a modest amount as potato salads go.

But don’t make this salad just because it’s healthy. Make it very tasty. Those satisfying spots covered in skin, brightened with vinegar, salt, and pickles, drizzled with olive oil drizzle to balance richness, and crunchy slices of red onion and fresh dill fronds round out the picture for a crowd-pleasing salad. Make sure they complement the other offerings, and bring smiles to any outing or cookout.

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storage: Refrigerate in an airtight container for up to 4 days.

  • 1 1/2 pounds medium red or other waxy potatoes, peeled and left unpeeled
  • 2 tablespoons plus 1 teaspoon white wine vinegar
  • 1/2 teaspoon fine salt
  • 1/4 cup finely chopped dill pickle
  • 1/4 cup thinly sliced ​​red onion (half a moon)
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons coarsely chopped dill fronds

Place the potatoes in a medium saucepan and add cold water to cover them about 1 inch. Put the pot on high heat and let it come to a boil. Reduce heat to medium-low, partially cover and simmer until potatoes are easily pierced with a knife or skewer but still have some resistance, about 15 minutes. Drain and when the potatoes are cool enough to handle but still warm, cut them into bite-size wedges and transfer to a large bowl.

Sprinkle warm potatoes with vinegar and salt, and stir to combine. Add pickles, onions, oil and dill and stir to mix.

Serve warm at room temperature or put in the refrigerator until needed.

Calories: 143 Total Fat: 7g; saturated fat: 1 g; cholesterol: 0 mg; Sodium: 270 mg; carbohydrates: 19 g; Dietary fiber: 2 g; sugar: 2 g; Protein: 2 grams

This analysis is an estimate based on the ingredients available and this preparation. It should not replace the advice of a dietician or dietician.

From cookbook author and registered dietitian Eli Krieger.

Tested by Olga Masov; Email questions to [email protected].

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