Salt ‘n Vinegar Potato Salad
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Serves: 8
Do you peruse the salty snacks first at the table’s spread? Do you go for the salty olives and cheeses? Have I got a recipe for you! It’s perfectly salty, perfectly peppery, and perfectly “vinegary.” This just may satisfy your Salt and Vinegar potato chip craving.
I am featuring another spice blend by “The Spice and Tea Exchange.” This one has a big pop of flavor and tang! Salt ‘n Vinegar French Fry Seasoning, the name says it all. Obviously this blend makes your French fries very happy, but if you know me, I wanted to find another way to use the seasoning.
I am collaborating with The Spice and Tea Exchange in Blowing Rock, NC. It is a beautiful store, filled with aromas and flavors that would make any foodie swoon. You are encouraged to smell and taste. I love that about this store! You’re not guessing; you can make a confident purchase. The area in North Carolina is beautiful, so stick around to tour the attractions and enjoy the local faves.
I generally add vinegar to my potato salad anyway, so let’s substitute the vinegar with this Salt ‘n Vinegar seasoning. Whisk it into your mayonnaise-Greek yogurt mixture. Your sweet and sour taste receptors will thank you.
A note on saltiness and potatoes… If you are not serving this potato salad immediately, be sure to taste the seasoning before serving. Potatoes will absorb the salt in the seasoning, making it necessary to add more of the Salt ‘n Vinegar seasoning. Crazy how science works, but have you noticed before that a dish you knew you had perfected in every bite, the next day tasted bland? The foods absorbed that salt and now requires a touch up of re-seasoning. Sprinkle the Salt ‘n Vinegar gently over the top of the potato salad, gently toss everything together and taste. Readjust as needed.
The recipe is easily adaptable! Use more or less egg, bell pepper, etc. Omit celery if you don’t like it. Feel free to increase the Salt ‘n Vinegar seasoning, especially if you really love salty snacks. Eat it at room temperature, slightly warm from the boiled potatoes, or chilled.
Enjoy!
Salt 'n Vinegar Potato Salad
Ingredients
- 2 pounds golden or red baby potatoes, scrubbed
- 1 tablespoon kosher salt
- 1 1/2 quarts filtered water, more if necessary for boiling potatoes
- 1/3 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon plus 2 teaspoons Salt 'n Vinegar (French Fry Seasoning),
- 1/4 teaspoon celery seed
- 2 tablespoons stone-ground mustard, or Dijon
- 1/4 heaping cup red bell pepper, small-dice
- 1/4 heaping cup red onion, small-dice
- 3 tablespoons green onions, sliced, divided
- 2 hard-boiled eggs, chopped, see Notes
- 1/4 heaping cup celery, small-dice
- 3 tablespoons Italian parsley, chopped, divided
- freshly-cracked black pepper, to taste
Instructions
- Place the whole potatoes, salt, and water in a medium saucepan. Add more water if necessary to cover the potatoes by about an inch. Bring up to a boil. Placing a lid on the pot will cause the water to boil quicker.
- Cook the potatoes just until fork-tender, approximately 25 to 30 minutes total.
- While the potatoes are cooking, to a medium bowl add the mayo, yogurt, Salt ‘n Vinegar seasoning, celery seed, and mustard. Whisk well and taste. It should taste quite salty. The saltiness will be dispersed throughout the finished potato salad.
- Once the potatoes are finished cooking, drain them. Allow the potatoes to 1 cool to be able to handle them.
- Cut the potatoes into quarters and add them to a large bowl. Add the bell pepper, red onion, 2 tablespoons of the green onions, eggs, celery, and 2 tablespoons of the parsley. Gently toss all the vegetables together.
- Add the Salt ‘n Vinegar mixture to the potatoes and veggies, gently tossing everything together.
- Taste. Add more of the Salt ‘n Vinegar seasoning and black pepper, if desired. Top with the remaining green onions and parsley.
- Serve, or cover and refrigerate for up to 5 days. (See post above for tips about seasoning and serving the potato salad on a later date.)
I have made this recipe three times already this summer. Everyone loves this potato salad, it is one of the best I have made!!
I am thrilled to hear! Thanks so much for sharing your thoughts!