Tuesday, July 14, 2015

New Potato Salad with Pickled Onions

Vinegary, briny things are great in the summer.  They are refreshing and cool, and especially if we work outside in the hot sun, it's important to replace the salt we lost during the day!  We all know that mayonnaise and hot weather don't mix, so it's nice to have a good oil-and-vinegar potato salad in your arsenal.  Also, these pickled red onions are great on all kinds of things, from green salads to tacos.  The brine removes that sharp, raw-onion taste that can stay with you for the rest of the day.

adapted from Bon Appetit, via Epicurious

serves 3-4

3 tablespoons red wine vinegar
2 tablespoons cold water
1 teaspoon kosher salt
1/2 teaspoon sugar
1/4 red onion, very thinly sliced
1 lb new potatoes, unpeeled
3 tablespoons extra-virgin olive oil

1-2 teaspoons whole-grain mustard
2 tablespoons chopped fresh Italian parsley

Stir red wine vinegar, water, kosher salt, and sugar in small bowl until sugar dissolves, then add sliced red onion to the bowl and stir to coat well.  Let the onions sit and pickle for at least half an hour; an hour is even better, they just get more delicious!

Meanwhile, rinse potatoes and quarter to bite size.  Cook in boiling salted water until tender, about 10 minutes.  Drain and let cool to room temperature.

Put potatoes and pickled onions in a bowl.  Add olive oil, mustard, parsley, and a tablespoon or two of the onion brine to the potato mixture.  Toss well and taste to see if you want more brine.  
If you have 20 minutes to let this salad marinate at room temperature or in the fridge, the flavors will meld even more.

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