My
mother has been preparing this potato salad since she and my father first ate
it at a potluck picnic with friends in the summer of 1945. The woman who
prepared the salad said it wasn’t at all like traditional potato salad because
it had a mere tablespoon of mayonnaise. (Mayonnaise was being rationed at the
time, but potatoes and onions were plentiful and inexpensive.) So she decided
to experiment and dress the potato salad with an oil and vinegar-based dressing
rather than the traditional mayonnaise-based dressing. Everyone loved
it! It’s as popular and picnic-friendly now as it was then.
It goes well
with just about anything that goes with potatoes and especially anything from
the grill.
The original recipe used apple cider vinegar, but I use seasoned rice vinegar—both make a great-tasting dressing. Peeling the potatoes is a matter of preference.
The original recipe used apple cider vinegar, but I use seasoned rice vinegar—both make a great-tasting dressing. Peeling the potatoes is a matter of preference.
MARINATED POTATO SALAD
¼ cup seasoned
rice vinegar
1 teaspoon celery
seed
1 teaspoon salt
¾ teaspoon black
pepper
6 medium potatoes, unpeeled, quartered
1½ cups quartered
and thinly sliced onion
1 tablespoon
mayonnaise
1. In a 1-cup jar with a tight-fitting lid, combine oil, vinegar, celery seed, salt and pepper. Shake contents until well combined. Allow dressing to stand at room temperature for several hours.
2. Cook potatoes in boiling, salted water for about 15 minutes or until tender. Allow potatoes to cool. When cool enough to handle, thinly slice.
3. Layer the potatoes and the onions alternately in a rimmed dish large enough to accommodate the ingredients.
4. Shake dressing and pour evenly over the potatoes and onions. Cover and refrigerate for several hours or overnight. (Overnight is recommended.)
5. Just before serving, toss the salad with the mayonnaise. Season with additional salt if desired.
2. Cook potatoes in boiling, salted water for about 15 minutes or until tender. Allow potatoes to cool. When cool enough to handle, thinly slice.
3. Layer the potatoes and the onions alternately in a rimmed dish large enough to accommodate the ingredients.
4. Shake dressing and pour evenly over the potatoes and onions. Cover and refrigerate for several hours or overnight. (Overnight is recommended.)
5. Just before serving, toss the salad with the mayonnaise. Season with additional salt if desired.
6
servings