Salt 'n Vinegar Potato Salad
Salt 'n Vinegar seasoning by The Spice and Tea Exchange brightens up Potato Salad. Filled veggies and flavor!
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.)
Notes
You will most likely not need any salt added to the potato salad. The Salt ‘n Vinegar seasoning should be plentiful. Should you need to add more salt, feel free to use extra seasoning.
Boiling the potatoes whole will let them hold their shape much better than boiling in smaller pieces.
I steam eggs to create “hard-boiled eggs.” I saw this method on an episode of America’s Test Kitchen. ATK’s recipes are generally accessible by paid subscription only. I have found a few online food websites that obviously discovered ATK’s technique, tweaked the recipe slightly, and offer it for free. Simply Recipes’s “How to Steam Hard Boiled Eggs” online post offers photos, information, and clear step-by-step directions. So, why steam eggs versus boiling in water? Peeling is a dream! I have never had such ease peeling my “hard-boiled” eggs as this. I will never go back.
Great article here by Tasting Table on salt and re-seasoning.
Nutrition Facts
Salt 'n Vinegar Potato Salad
Amount per Serving
Calories
170.13
% Daily Value*
Fat
8.66
g
13
%
Saturated Fat
1.55
g
10
%
Polyunsaturated Fat
4.44
g
Monounsaturated Fat
2.22
g
Cholesterol
41.94
mg
14
%
Sodium
835.7
mg
36
%
Potassium
459.93
mg
13
%
Carbohydrates
19.26
g
6
%
Fiber
2.3
g
10
%
Sugar
2.5
g
3
%
Protein
4.18
g
8
%
Vitamin A
174.3
IU
3
%
Vitamin C
26.18
mg
32
%
Calcium
33.47
mg
3
%
Iron
1.16
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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