Delicious Red Potato & Egg Salad with Tangy Vinegar Dressing

Ingredients

- 2 pounds red-skinned potatoes, unpeeled, cut into 1-inch cubes
- 1 large red onion, finely diced
- 1/3 cup white vinegar
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 hard-boiled eggs, peeled and chopped
- 1/4 cup fresh parsley leaves, finely chopped
- 2 tablespoons vegetable oil
- 1/2 cup mayonnaise

Instructions

1. Boil the Potatoes:
Place the cubed potatoes in a large pot. Cover with cold water and add a pinch of kosher salt. Bring to a boil over medium heat, then reduce to a simmer. Cook for approximately PT10M (10 minutes) or until the potatoes are fork-tender. Drain thoroughly and set aside to cool slightly.

2. Prepare the Dressing:
In a small bowl, combine the white vinegar, kosher salt, and black pepper. Stir until the salt is dissolved. Gradually whisk in the vegetable oil until the mixture is emulsified.

3. Assemble the Salad:
In a large mixing bowl, combine the cooked potatoes, diced red onion, chopped hard-boiled eggs, and parsley leaves.

4. Add the Dressing:
Pour the vinegar dressing over the potato mixture. Toss gently to ensure all ingredients are well-coated. Allow the salad to sit for PT5M (5 minutes) to absorb the flavors.

5. Incorporate the Mayonnaise:
Add the mayonnaise to the potato salad and fold gently until evenly distributed, taking care not to break the potatoes.

6. Chill and Serve:
Cover the salad and refrigerate for at least PT30M (30 minutes) to let the flavors meld. Serve chilled as a refreshing lunch dish.

Total Time

PT45M
45 minutes

Type of Dish

Lunch

Keywords

red potato salad, egg salad, vinegar dressing, easy lunch recipe, stove-cooked salad, tangy potato salad, gourmet lunch, creamy salad, potato and egg dish, midday meal

Recipe Yield

Serves 4 adults

Calories

1600 calories total

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