There is no “e” in potato. I know that. However, my fingers almost always intially type it with the “e” and I have to correct the spelling. Urban Dictionary says “potatoe” is “how idiot people spell potato.” Don’t worry. I’m not offended. Potato, potatoe. Urban dictionary also describes a pretty funny story about Vice President Dan Quayle NOT being smarter than a fifth grader. Check it out.
Anywho, I made a pretty tasty potatoe (call me an idiot, but I’m just going to go with it) salad for my work potluck today. It was very different and turned out to be a huge hit. If you like anything vinegar-y, this is a must try.
This recipe came directly from a great blog called Joy the Baker.
Salt ‘n Vinegar Potato Salad
- 1 large red onion, cut in half them sliced thinnly
- 1/2 to 3/4 cup apple cider vinegar
- 1 teaspoons salt
- 1/2 pound fresh green beans, sliced into 1-inch pieces
- 4 pounds New Potatoes
- 1 tablespoon Old Bay Seasoning
- 1/3 cup olive oil
In a medium bowl, combine sliced onion, 1/4 cup of apple cider vinegar, and 1/2 teaspoon salt. Toss to coat and let sit at room temperature for about 1 hour. Toss occasionally during the hour.
Place clean, sliced green beans in a bowl and set aside.
Place un-peeled potatoes in a large pot. Cover with cold water and add a hearty pinch of salt. Bring to a boil, then simmer until potatoes are cooked through. Check the potatoes after about 15 minutes of simmering. Insert a sharp knife into a potato, if it meets just a bit of resistence, the potatoes are almost done cooking. When the potatoes have simmered for another 3 to 5 minutes, add the green beans. Let beans simmer with the potatoes until potatoes are cooked through. Drain both the potatoes and beans into a collander.
When potatoes are cool enough to handle, use your fingers and a sharp knife to peel most of them.
Coarsely slice potatoes into large chunks. Place potatoes and green beans in a large bowl, and top with pickled onions. Toss to coat. Add another 1/4 to 1/2 cup vinegar, Old Bay Seasoning, and 1 teaspoon salt. Top with olive oil and toss to coat.