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potato salad with vinegar from The Jewish Kitchen
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Potato Salad with Vinegar

As you mix different ingredients into the basic white potatoes they will give off a festive look. When all the seasonings are combined your taste buds will get a delightful treat.
Course Brunch, Lunch, Main Dish, Salad, Sides
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients

  • 2 1/2 pounds small red potatoes scrubbed and unpeeled
  • 1-2 tbs.. vegetable oil to taste
  • 2-3 tsp. red wine vinegar or whit wine vinegar---to taste
  • 1-2 tbs. sugar to taste
  • 1/2 tsp. whole grain mustard to taste
  • Kosher salt and black pepper to taste.
  • 1/4 cup chopped peppers red, green, optional
  • 1/4 cup red onions or scallions
  • 1/4 cup diced celery
  • 1/4 cup grated carrots

Instructions

  1. Boil the potatoes, until fork tender, about 20 -30 minutes. Drain, let cool and then cut them in chunks. Put in a bowl and set aside. When they are still warm, but not hot add the oil. Toss.
  2. Add some of the vinegar, mustard, salt, black pepper, sugar. Toss and adjust the seasonings. Add the onions, chopped peppers, celery, and carrots. Combine. Adjust the seasoning again.
  3. This can be served at room temperature or refrigerated until ready to serve.